Probiotic Spiced Apples

Name: Probiotic Spiced Apples
Total time: 10 min
Yield: 4 people
Cuisine: American
Ingredients: 3 apples ((sliced 1/4" thick, crunchy sweet apples best)); 1 tsp cinnamon ((ground)); 1/4 tsp cloves ((ground)); 1 tsp ginger ((freshly grated)); 1/2 packet body ecology culture starter; purified water

Posted on November 22, 2016 by Danielle Johnson in Fermented

Serves

Level

Easy

Ingredients

Ingreds.

Total

2 Days

Serves

Level

Easy

Ingredients

Ingreds.

Total

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!

Ingredients

3 apples (sliced 1/4" thick, crunchy sweet apples best)
1 tsp cinnamon (ground)
1/4 tsp cloves (ground)
1 tsp ginger (freshly grated)
1/2 packet body ecology culture starter
purified water

Servings: people

Units:

Directions

Prep

10 min

Total

2 days

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.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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Chef: Danielle Johnson

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.