Fermented Apples
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Prep Time
20 mins
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Additional Time
40 d
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Course
Snacks
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Cuisine
American, Eastern European
Fermented Apples
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Recipe for very tasty homemade fermented apples.
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Ingredients
- apple firm fall or winter variety; enough to fill your fermentation jar, medium
For the brine
- 1000 ml water at room temperature, clean drinking
- 38 g white sugar
- 5 g pickling salt or Morton kosher salt
- 2 cherry leaves optional, and/or
- 2 black currant leaves optional, and/or
Instructions
- Rinse the apples (do not scrub) and the leaves (if using), and place them in a clean storage jar.
- Make enough brine to fill the jar full of apples. It will be approximately half to 2/3 of the volume of the jar. In a large bowl, combine the water with salt and sugar and whisk until dissolved.
- Pour the brine into the jar all the way to the top, leaving about a 1/3" (1cm) headspace.
- Ferment the apples at room temperature (68F-70F / 20C-21C) for 10 days.
- Next, move the jar to the fridge and mature the apples for 30 days.
- After 30 days in the fridge, fermented apples are ready for consumption.
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