This simple and delicious fermented apple recipe is packed with probiotics, easy to prepare, and ready in just 48 hours! These lacto-fermented apples offer a tasty way to add more fermented foods to your diet, while also providing an excellent method to preserve fresh apples for up to two months.
WHY YOU’LL LOVE THIS RECIPE
- It’s a quick and simple fermentation project that’s ready in just a few days.
- Packed with probiotics and beneficial bacteria to support your gut health.
- An ideal way to preserve seasonal apples without the need for canning, drying, or freezing.
- A delicious and easy way to add probiotics to smoothies, ice cream, waffles, pancakes, and more!
INGREDIENTS
- 3 ½ cups peeled and chopped apples (about 3 large apples)
- 1 cinnamon stick (or 1 tablespoon ground cinnamon)
- ½ – 1 teaspoon unrefined salt
- Juice of 1 large lemon
- 1-2 tablespoons starter culture* (optional)
- Water
EQUIPMENT
- Quart jar
- Fermentation weight** (optional)
- Fermentation lid (optional)
INSTRUCTIONS
- In a small bowl, combine the starter culture (if using), unrefined salt, lemon juice, and ½ cup of water. Whisk until well mixed. If you’re using ground cinnamon, add it to the mixture and whisk again.
- Pack the peeled and chopped apples into a clean quart jar and add the cinnamon stick (if using).
- Pour the liquid mixture over the apples.
- Add enough filtered water to completely cover the apples. The apples may float, but once the weight is added, they will stay submerged in the brine.
- Place a fermentation weight** (or a 4oz canning jar filled with water or brine) on top of the apples and gently press down to keep them under the liquid.
- Seal the jar with a pickle pipe, airlock fermentation lid, or a regular screw-on lid.
- Let the apples ferment for 2-5 days, or until they are bubbly and active. Since fruit ferments quickly, keep a close eye on it. Your apples are ready when they have a slightly alcoholic aroma but aren’t overly pungent.
- Once the apples have fermented to your liking, remove the weight and seal the jar with an airtight lid. Store in the fridge for up to 2 weeks or up to 2 months if no signs of spoilage appear. Enjoy!
