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Probiotic Spiced Apples
Combine warm water and culture starter in a cup. Stir until starter is dissolved. Let it cool to room temperature.
Add the apples, spices and culture starter water to a quart size mason jar.
Fill the mason jar with purified water, leaving 1 inch of space from the top.
Stir the ingredients until the spices are evenly distributed.
Use a fermentation weight or a slice of apple to keep them submerged under the brine.
Set out on the counter in a cool, dry place out of direct sunlight for 1-2 days.
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:
Don’t let them ferment for more than 3 days or they may start fermenting into alcohol.
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