I used to really love canning, until I discovered fermentation. Ever since I have fermented lemons, fermented carrots and even fermented salsa. Besides the process being way easier, often times the fermented food taste way better. Take for example these fermented cinnamon apples, they taste just like apple pie filling.
For this recipe you are better of using sweet apple varieties like honey crisp versus the sour ones. Also using Weck jars, makes the whole process way easier. If you do not have them yet, I recommend that you get yourself a few. The whole preparation process will take just a little over 10 minutes, then you have to wait at least 48 hours for the fermentation process to take place.
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Here’s What You’ll Need:
- Celtic sea salt or Himalayan salt
- ground cinnamon
- Juice from lemon
- fermented tea OR starter culture
- organic sweet apples
- water
- weck jars
- mixing bowl
- Scoby (optional)
Place your mixing bowl on your kitchen table or counter so that you can mix all the ingredients. You do not have to to peel your apples, just cut them into quarters and make sure that you remove the seeds as well. Mix them well with the rest of the ingredients, before packing into the jars and filling them up with water. Leave the jars to ferment in a cool dry place. Stores well in your fridge for up to 3 months.
You can get the full recipe & instructions on the Hettman Homestead blog, here…
Fermented Cinnamon
Apples Recipe
You can watch the video below on Fermented Apples, Vinegar Answers, and More…
