Growing Chefs! Ontario Lacto-fermented Brined Apples
Lacto-fermented Brined Apples
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Ingredients
Equipment
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 7 – 10 days, until the bag is puffy like a pillow. When removed, the apples should be fizzy, slightly salty and sour. Use as desired.
Growing Chefs! Ontario Recipe
Lacto-fermented Brined Apples
Ingredients
Equipment
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 7 – 10 days, until the bag is puffy like a pillow. When removed, the apples should be fizzy, slightly salty and sour. Use as desired.