I'm in love with this recipe. Mostly because it tastes similar to pie, but also because my kids REALLY liked it. My two year old will eat any fermented foods/beverages, but my four year old is a little more... selective? He's happy to eat any fermented fruit and most fermented veggies, but there are some combinations I have made that he always avoids (pineapple & jalapeno). But, I can always count on him enjoying this recipe and even asking for more. Who doesn't want to snack on apple pie flavored anthing?
Since I originally posted this recipe about a year ago, I have slightly changed the recipe. You can expect the same great tangy and sweet taste, but with a simpler method. We now use these weck jars which makes the recipe easier and will provide a better outcome. In addition, I decided to chop the apples instead of cutting into slices to better fit in the new jars. I have yet to update the image on this blog post which is why the apples are in slices and not in weck jars. Thanks for all your feedback, I'm excited to share this improved recipe!
What are the benefits of eating probiotic-rich fermented foods?
- Lowers LDL levels (bad cholesterol)
- Reduces intense food cravings
- Rich in vitamins
- High in fiber
- Promotes healthy gut bacteria and balance
- Lowers the risk of cancer, metabolic conditions, mental illness, digestive disorders, etc.
- Aids in weight loss
- Helps with allergies, asthma, autoimmune diseases, and hormonal imbalances
Prep time: 10 minutes | Total time: 10 minutes + 2 days for fermentation
- 1 tsp Celtic sea salt or Himalayan salt
- 1 TBSP ground cinnamon
- Juice from one real lemon, not from concentrate
- 2 TBSP fermented tea from a SCOBY OR if you do not have a scoby use 1/2 tsp of this starter culture
- 3- 4 cups chopped organic sweet apples (ex: honey crisp)
- Mix salt, cinnamon, juice from one lemon, and starter culture in a medium sized mixing bowl.
- Cut the apples into quarters, remove seeds, and chop. Toss the chopped apples in the ingredients in the mixing bowl.
- Pack the apples and ingredients from your mixing bowl into your weck jars. Fill with water leaving about an inch of space left at the top for expansion.
- Put the lids on and store at room temperature out of direct sunlight for 48 hours.
- I have a Scoby and use the fermented tea as my starter culture. I recommend using this starter culture if you don't have a Scoby. You can use whey as well.
- Place the jars in the refrigerator after 2 days if you are not consuming the apples right away. Keep refrigerated for up to 3 months.