Probiotic Spiced Apples
Probiotic Spiced Apples
Prep
10min
Total
2days
Servings
4
Ingredients
5
Level
Easy
Prep
10min
Total
2days
Servings
4
Ingredients
5
Level
Easy
Recipe by:Danielle Johnson
Probiotic Spiced Apples
Prep:10minTotal:2daysServes:4
Ingredients
Directions
Probiotic Spiced Apples
  1. Combine warm water and culture starter in a cup. Stir until starter is dissolved. Let it cool to room temperature.
  2. Add the apples, spices and culture starter water to a quart size mason jar.
  3. Fill the mason jar with purified water, leaving 1 inch of space from the top.
  4. Stir the ingredients until the spices are evenly distributed.
  5. Use a fermentation weight or a slice of apple to keep them submerged under the brine.
  6. Set out on the counter in a cool, dry place out of direct sunlight for 1-2 days.
  7. The apples are ready when air bubbles have formed in the brine. They will taste slightly tart when ready. Store in the fridge until ready to use.
Notes:
  1. Don’t let them ferment for more than 3 days or they may start fermenting into alcohol.
Ingredients
Directions
Probiotic Spiced Apples
  1. Combine warm water and culture starter in a cup. Stir until starter is dissolved. Let it cool to room temperature.
  2. Add the apples, spices and culture starter water to a quart size mason jar.
  3. Fill the mason jar with purified water, leaving 1 inch of space from the top.
  4. Stir the ingredients until the spices are evenly distributed.
  5. Use a fermentation weight or a slice of apple to keep them submerged under the brine.
  6. Set out on the counter in a cool, dry place out of direct sunlight for 1-2 days.
  7. The apples are ready when air bubbles have formed in the brine. They will taste slightly tart when ready. Store in the fridge until ready to use.
Notes:
  1. Don’t let them ferment for more than 3 days or they may start fermenting into alcohol.
Directions
Probiotic Spiced Apples
  1. Combine warm water and culture starter in a cup. Stir until starter is dissolved. Let it cool to room temperature.
  2. Add the apples, spices and culture starter water to a quart size mason jar.
  3. Fill the mason jar with purified water, leaving 1 inch of space from the top.
  4. Stir the ingredients until the spices are evenly distributed.
  5. Use a fermentation weight or a slice of apple to keep them submerged under the brine.
  6. Set out on the counter in a cool, dry place out of direct sunlight for 1-2 days.
  7. The apples are ready when air bubbles have formed in the brine. They will taste slightly tart when ready. Store in the fridge until ready to use.
Notes:
  1. Don’t let them ferment for more than 3 days or they may start fermenting into alcohol.
Notes

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