|
|
|
|
|
|
|
|
|
|
|
|
|
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.
