Fermented Applesauce
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.