Probiotic Spiced Apples - Raw Food Magazine

Probiotic Spiced Apples

Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Probiotic Spiced Apples
Serves
Serves
4
4
Level
Level
Easy
Easy
Ingredients
Ingreds.
5
5
Total
Total
2 Days
2 Days
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Probiotic Spiced Apples
Serves
Serves
4
4
Level
Level
Easy
Easy
Ingredients
Ingreds.
5
5
Total
Total
2 Days
2 Days
Mmm, spiced apples. Comforting and pleasant! Add a little bit of fermented probiotic magic, and you're singing our tune. Ginger and apple are a match made in heaven. Cinnamon and cloves only add to the excitement! A super yummy way to get the benefits of probiotics!
Mmm, spiced apples. Comforting and pleasant! Add a little bit of fermented probiotic magic, and you're singing our tune. Ginger and apple are a match made in heaven. Cinnamon and cloves only add to the excitement! A super yummy way to get the benefits of probiotics!
Ingredients
Servings: people
Units:
Directions
Prep
10 min
Total
2 days
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.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

probiotic-spiced-apples

Share
[social_warfare]
Rate Recipe (click a star to rate)

Votes: 1
Rating: 5
You:
Rate this recipe!
Intro-raw-food-reset
Intro-raw-food-reset
Intro-raw-food-reset
Danielle Johnson

Chef: 

Hi! I’m Danielle, fermented food lover and blogger. I’ve been making fermented foods for about four years. My adventures into fermented foods started with coconut water kefir and eventually I got into making fermented veggies such as sauerkraut and pickles.

 

Leave a Reply

Your email address will not be published.

 
 
 
 
Visit Us On FacebookVisit Us On PinterestCheck Our Feed