Fermenting whole apples?

So I heard about this technique that involves poking a hole in the bottom of apples and putting them in a container with a honey and salt brine to ferment them. Anybody try this?

No, but I have combined apple slices with cabbage in a sauerkraut ferment, which worked fine.

Nick Mick wrote:So I heard about this technique that involves poking a hole in the bottom of apples and putting them in a container with a honey and salt brine to ferment them. Anybody try this?

Hi Nick,

Fermenting apples in a honey and salt brine is a traditional technique from Eastern European "soaked apples" ( mochenye yabloki)—that transforms fresh fruit into a tangy, crunchy, probiotic-rich food. The honey provides food for lactic acid bacteria, while the salt inhibits bad bacteria, creating a "living" tonic that lasts for months.

Basic Honey-Salt Fermented Apples Recipe
This recipe combines the sweetness of honey with the salinity of a brine to create a complex, sour-sweet fermented fruit.
Prep time: 15-20 minutes; Fermentation time: 7-10 days (room temp), 30 days (maturing in fridge)

Ingredients:
3-4 medium, crisp apples (e.g., Golden Delicious, Granny Smith)
2 cups filtered water (non-chlorinated)
1 tbsp sea salt (unrefined)
1/4 cup raw honey
Optional: Cinnamon stick, star anise, ginger, or bay leaf

Instructions:
Prep: Wash the apples. You can leave them whole (prick with a fork for better brine penetration) or slice them into thick wedges.
Make Brine: Whisk the salt and honey into the water until fully dissolved.
Pack: Place apples (and spices) in a clean 1-quart glass jar or fermentation crock.
Submerge: Pour the brine over the apples. Crucial: Use a fermentation weight to keep the apples completely submerged below the liquid.
Ferment: Cover with a lid or airlock. Let it ferment at room temperature for 7–10 days.
Maintain: Check daily to ensure the apples are submerged. "Burp" the jar (open slightly) every few days to release pressure, or use a fermenting lid/airlock.
Mature & Store: Move the jar to the refrigerator to "mature" for 30 days. This develops complex flavors and stops the apples from getting too sour. They will keep for 3-6 months in the fridge.

Key Tips for Success
Preventing Mold: The salt brine must be at least 2% to protect the fruit; ensure the apples stay completely submerged to avoid surface mold.
Airspace: Leave about 1/3" to 1" of headspace as honey ferments aggressively and can bubble over.
Apple Choice: Use firm, slightly under-ripe apples to prevent them from becoming too mushy.
Adding Starter: Adding a splash of whey or raw apple cider vinegar can kickstart the fermentation, although not strictly necessary.

Health Benefits & Uses
Probiotics: The lactic acid bacteria generated support gut health and digestion.
Reduced Glycemic Impact: Fermentation lowers the sugar impact, making it a healthier way to consume fruit.
Uses: Eat them as a tangy snack, serve alongside roast pork, or use as a topping for yogurt, oatmeal, or salads.

You can also visit https://tasteofartisan.com/fermented-apples/ and try the method there. I can't post the recipe or picture as they are copyright but you can visit the page and it's all there.

Best of luck, it sounds a really yummy way of eating an overabundance of apples.

The concept about a recipe being unshareable because it is copyrighted caused me to research the conditions under which that assertion might apply. Maybe others wondered about that too. Copyright law is complex. This helped me understand it better. https://copyrightalliance.org/are-recipes-cookbooks-protected-by-copyright/

Annette Jones wrote:

Nick Mick wrote:So I heard about this technique that involves poking a hole in the bottom of apples and putting them in a container with a honey and salt brine to ferment them. Anybody try this?

Hi Nick,

Fermenting apples in a honey and salt brine is a traditional technique from Eastern European "soaked apples" ( mochenye yabloki)—that transforms fresh fruit into a tangy, crunchy, probiotic-rich food. The honey provides food for lactic acid bacteria, while the salt inhibits bad bacteria, creating a "living" tonic that lasts for months.

Basic Honey-Salt Fermented Apples Recipe
This recipe combines the sweetness of honey with the salinity of a brine to create a complex, sour-sweet fermented fruit.
Prep time: 15-20 minutes; Fermentation time: 7-10 days (room temp), 30 days (maturing in fridge)

Ingredients:
3-4 medium, crisp apples (e.g., Golden Delicious, Granny Smith)
2 cups filtered water (non-chlorinated)
1 tbsp sea salt (unrefined)
1/4 cup raw honey
Optional: Cinnamon stick, star anise, ginger, or bay leaf

Instructions:
Prep: Wash the apples. You can leave them whole (prick with a fork for better brine penetration) or slice them into thick wedges.
Make Brine: Whisk the salt and honey into the water until fully dissolved.
Pack: Place apples (and spices) in a clean 1-quart glass jar or fermentation crock.
Submerge: Pour the brine over the apples. Crucial: Use a fermentation weight to keep the apples completely submerged below the liquid.
Ferment: Cover with a lid or airlock. Let it ferment at room temperature for 7–10 days.
Maintain: Check daily to ensure the apples are submerged. "Burp" the jar (open slightly) every few days to release pressure, or use a fermenting lid/airlock.
Mature & Store: Move the jar to the refrigerator to "mature" for 30 days. This develops complex flavors and stops the apples from getting too sour. They will keep for 3-6 months in the fridge.

Key Tips for Success
Preventing Mold: The salt brine must be at least 2% to protect the fruit; ensure the apples stay completely submerged to avoid surface mold.
Airspace: Leave about 1/3" to 1" of headspace as honey ferments aggressively and can bubble over.
Apple Choice: Use firm, slightly under-ripe apples to prevent them from becoming too mushy.
Adding Starter: Adding a splash of whey or raw apple cider vinegar can kickstart the fermentation, although not strictly necessary.

Health Benefits & Uses
Probiotics: The lactic acid bacteria generated support gut health and digestion.
Reduced Glycemic Impact: Fermentation lowers the sugar impact, making it a healthier way to consume fruit.
Uses: Eat them as a tangy snack, serve alongside roast pork, or use as a topping for yogurt, oatmeal, or salads.

You can also visit https://tasteofartisan.com/fermented-apples/ and try the method there. I can't post the recipe or picture as they are copyright but you can visit the page and it's all there.

Best of luck, it sounds a really yummy way of eating an overabundance of apples.

Sweet, thanks for the info.