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.
Don’t let them ferment for more than 3 days or they may start fermenting into alcohol.