Widely unknown in Western countries, fermented apples have been loved for centuries as a probiotic and delicious snack, especially in Ukraine, Belarus and Russia.
The apples are prepared during harvest time in autumn, so that when winter arrives with its vitamin shortage, they are ready to eat. Sweet and sour, pickled apples not only contain many nutrients, but also benefit digestion and are intended to strengthen the immune system as a whole.Sour winter and some varieties of autumn apples with firm pulp are best suited for fermenting. For my region, for example, this is the Topaz variety from Altes Land, which is well suited for organic farming.
8currant leaves- am besten von der schwarzen Johannisbeere
2 ½tbspsugar or honey
1tbspmalted rye flour
1 tbspactive sourdough
Layer the apples into your glass in such a way that they fit in well and there is still so much space at the top that the brine later covers all the apples. The currant leaves come as layers either at the bottom of the glass and/or between the apples.
If you use peppermint, also layer the branches down or between the apples.
Dissolve salt and sugar (or honey) in water. If you ferment more apples, you scale the quantities. It is important that the ratio remains the same.
If you use sourdough and malted rye flour, dissolve it in the water as well. Malted rye flour is available in some shops in the baking supplies aisle. You can also make it yourself. I have written down how to do this for you below.
Fill the glass with the brine. If the apples are not well wedged and float up, you have to come up with something to prevent them from doing so. For this ferment, I often use wooden sticks, which I clamp into the opening of the glass. It is important that the sticks are also covered by the brine, otherwise mold will develop!
Rye flour often develops foam. If this happens, open the glass for the first 4-5 days and scoop it off. Due to the many carbohydrates, you don't have to worry so much about mold. Even after 5 days, the oxygen in the vessel will still be displaced quickly enough. After that keep the glass closed.
Allow to ferment for at least 42 days. The temperature is not decisive in this ferment, everything between 17°C and 22°C is fine.