Fermented Applesauce

Name: Fermented Applesauce
Ingredients: 6-8 Apples; 3 tbsp Whey or water kefir; 1 1/2 tsp Cinnamon; Dash of salt; ginger (since this is raw, the ginger will have a kick to it!), nutmeg, orange or lemon zest, vanilla beans, a sprig of rosemary, mint leaves

red apple with two green apples — Photo by Pixabay on Pexels.com

Fermented Applesauce is a unique and flavorful twist on the classic snack or dessert. This tangy and slightly bubbly treat is made by allowing fresh applesauce to undergo a process of fermentation, which not only gives it a distinct texture and taste but also offers health benefits.

From its origins as a creative solution for preserving apples, this applesauce has evolved into a popular snack with a dedicated following. Whether you’re a fan of fermented foods, looking for new culinary experiments, or just seeking a healthy snack, fermented applesauce is definitely worth a try.

Why You’ll Love This Recipe

Fermented applesauce has a tangy and slightly sour flavor that sets it apart from traditional applesauce. The fermentation process gives it a depth of flavor that is both delicious and distinctive.
Eating fermented applesauce can help improve digestion, boost your immune system, and even help with inflammation and allergies. Fermented foods are known to be great for gut health, and this applesauce is no exception.
Fermented applesauce can be enjoyed in a variety of ways. It’s perfect as a snack or dessert, and can also be used as a flavorful ingredient in recipes like muffins, cakes, and even cocktails. The possibilities are endless!

Ingredients Needed

Apples – The main ingredient for fermented applesauce is 6-8 fresh apples, peeled and cored before being sliced into small pieces. These apples will provide the natural sweetness for the applesauce.
Whey or water kefir – Whey or water kefir is important for the fermentation process of the applesauce, as they contain beneficial bacteria that help to break down the sugars in the apples and create a tangy, slightly sour flavor. Kefir is a fermented drink that is made from kefir grains, which are a combination of yeasts and bacteria. Whey is the liquid that separates from yogurt or other cultured dairy products.
Cinnamon – This is added to the applesauce for a warm and comforting flavor. It also has anti-inflammatory properties and can help to regulate blood sugar levels.
Dash of salt – A small amount of salt is added to the applesauce to balance and bring out the other flavors. Salt also has a preserving effect, which helps to extend the shelf life of fermented applesauce.

How to Store

Once the fermentation process is complete, the fermented applesauce should be stored in a container in the refrigerator to slow down the fermentation and preserve its flavor.

Fermented applesauce can stay fresh for up to several weeks, but its flavor and texture may change over time. It’s best to consume the fermented applesauce within the first week or two after making it.

If you’re planning on storing it for a longer period, make sure to taste it periodically to check if the flavor has changed or if it has spoiled.

FAQs

Is it OK to eat fermented applesauce?

Yes, it is safe to eat it. In fact, fermented applesauce offers several potential health benefits, such as improved digestion and a boost to the immune system. However, it’s important to note that the fermentation process can cause the texture and flavor of the applesauce to change. It might have a slightly tangy, sour taste and a bubbly texture due to the formation of carbon dioxide. If the applesauce smells or tastes off or has an unusual texture, it’s best to discard it.

What does fermented applesauce taste like?

Fermented applesauce has a tangy, slightly sour taste. Depending on the level of fermentation, the flavor can range from mildly tangy to quite tart. Some people enjoy the unique taste of it, while others do not like its sourness. You can always add sweetener to it to take away some of the tanginess.

What kind of apples do you use for applesauce?

For making homemade applesauce, it’s best to choose a variety of apples that are sweet, juicy, and relatively soft when cooked. Some popular options are McIntosh, Jonathan, Rome, Honeycrisp, and Gala. You can also mix different types of apples for a more complex flavor. It’s best to avoid using tart apples like Granny Smith, as they can result in a more sour applesauce.

Watch me make fermented applesauce step by step here on Instagram!

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If you want to try fermented applesauce but haven't, then give this recipe a try! You'll love the sweetness and tanginess combined.

Ingredients

6-8 Apples
3 tbsp Whey or water kefir
1 1/2 tsp Cinnamon
Dash of salt

Optional

ginger (since this is raw, the ginger will have a kick to it!), nutmeg, orange or lemon zest, vanilla beans, a sprig of rosemary, mint leaves

Instructions

Pulse apples in a food processor to a consistency you like (chunky, smooth, etc). Add in the rest of the ingredients and pulse until combined.
Transfer the applesauce to a mason jar. Leave at least an inch of headspace. (I like to add a fermentation weight but not absolutely necessary)
Close the mason jar and use an airlock lid if you have one. Leave at room temperature for 1-3 days. When it tastes tangy, move it to the refrigerator where it will last for weeks!

Notes

Check it daily! Fruit ferments quickly, especially in the summer! If the lid is on tight, burp it daily to release excess pressure. Keep out of direct sunlight.

*For the absolutely easiest, quickest option, use store bought applesauce, put it in a jar and add the whey or kefir. Let ferment as directed.