Growing Chefs! Ontario Lacto-fermented Brined Apples

Lacto-fermented Brined Apples

There are many different flavours that are used in the fermentation, but the most popular is a touch of honey and mint. These sweet, salty and tangy apples make great accompaniments for cooked meats or are delicious in a salad.
8 apples
8 apples, firm such as granny smith is best2 tablespoons honey1 sprig mint Salt as needed
Measuring spoonsMeasuring cupsMixing bowls of various sizesCutting boardChef's knifePeelerKitchen ScaleVacuum bagVacuum sealerDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Peel the apples.

Cut an appropriate sized vacuum bag to fit all of the apples.

Put the bag onto the kitchen scale and subtract the weight of the bag.

Add the apples, two tablespoons of honey, and a sprig of mint. Take note of the weight of the contents of the bag.

Calculate 2% of the total weight of apples and honey, and add 2% kosher salt to the bag along with the apples. Mix well.

Seal the bag with as little air as possible.

Get Cooking!

Leave the vacuum sealed bag out at room temperature in a place away from direct sunlight for 710 days, until the bag is puffy like a pillow. When removed, the apples should be fizzy, slightly salty and sour. Use as desired.