Annette Jones

I really like the very simple pieces made from pallets, I'm not as experienced as many on here.

I'd love to see how many inside the home pallet uses anyone has done

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.

Annette Jones wrote:

John F Dean wrote:I have just been blessed with another load of 30 pallets.  I have used them for goat feeders, shelters, keeping hay and feed off the ground, and gates.  Are there any uses I am overlooking?

My first attempt at uploading a pic, so not sure if I have it right as it doesn't show

Yaaay, it worked so adding more, hopefully.

John F Dean wrote:I have just been blessed with another load of 30 pallets.  I have used them for goat feeders, shelters, keeping hay and feed off the ground, and gates.  Are there any uses I am overlooking?

My first attempt at uploading a pic, so not sure if I have it right as it doesn't show

Kathleen Sanderson wrote:I have two pretty cast iron teapots (I'll post Amazon links to them in a minute). The most recent one was purchased with four tiny little cups, a non-breakable tea set for my handicapped daughter; her toys all end up on the floor, so I didn't want to get china for her. (She's 45, not a small child.) I also have a SS kettle for heating water for making tea with tea bags, although, to be completely honest, I've found that my coffee maker also makes good tea, so I haven't been using the kettle much. It will come in handy in case of a power outage, though, when we have to heat water on the wood stove.

My daughter's tea set:  https://www.amazon.com/dp/B0DDPZ7HNK?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1

The SS kettle: https://www.amazon.com/dp/B07DFF5WPQ?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_5

And my cast iron teapot - I got the light green one: https://www.amazon.com/dp/B08NBGH9Q9?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_3&th=1

Kathleen your daughter's set is so pretty and functional, thanks for including the link.
I have a disabled nephew who loves herbal teas and think he would love this one so I am getting it for him.
He is a disabled artist with Studio Artes and Little Umbrella (here in Australia), and was so taken with the colours in this little set he is painting it for his monthly art exhibition.
I bet your daughter just loves it too.

I have to agree it's pretty weird!

Christmas Day - the middle of usually hot bush fire prone summer in Australia it actually snowed in our state of Tasmania and dropped to low autumn/winter temperatures all down our east coast.

My plants are very confused, I have shade cloth over them some hot days then the next few days frost cloth just trying for a happy medium and unaffected produce.

It's working but very labor intensive running in and out changing garden covers.

Goodness Timothy, I wonder does it go into some kind of hibernation through winter then regrow in spring.
Or will it be dead and break off. I've never seen fungi in snow like that before.
The things you come across when walking a dog :-) Great pic.

Thanks for the AI insights Paul, now I can have a reasonable talk with the grandkids AND understand what they're on about.

A different issue to the usual great stuff.

Much appreciated that you are including such a relevant topic for todays world. It is changing dramatically and a hand like this is invaluable.

Just treated myself for my birthday next February 2026.

Takes 40 days to get to me in Australia, but so worth it. Can't wait to play with the grandkids.

Anne Miller, you're correct. It does have to do with regions.

It is originally a French word and they pronounce it peri doe. You can google a french sound translation.

However, if you google an English dictionary version they make a hard t sound at the end, so you hear peri dot