Photo by Shannon Stonger

by Shannon Stonger
Health Impact News

This time of year brings fermented sauerkraut, and fermented dill pickles tucked into the pantry, and even fermented fruits. While fruit fermentation is generally consumed shortly after fermentation, unless alcohol fermentation is desired, there is every reason to take advantage of the seasonal abundance.

Fermenting fruit can prove a bit more complicated than vegetables, due to their higher sugar content. But so long as a few principles are adhered to, the process is just as simple as the lacto-fermentation of vegetables.

Photo by Shannon Stonger

Raw fruits are, of course, a wonderful food all on their own. So, why ferment them? Well, a few benefits can be added through fermentation, not the least of which is the boost in beneficial bacteria. Fermentation also creates a complex flavor through its lactic acid tang which compliments many dishes. Not to mention the fact that you can add one more fermented food to your day’s meals and both old and young are particularly fond of sweet, tart fruit ferments.

Photo by Shannon Stonger

Fermented Cinnamon Apples

Ingredients

3-4 medium apples (at least half should be a sweeter variety such as gala or fuji)

1 teaspoon Himalayan salt

1 cinnamon stick

Filtered water as needed

Directions

1. Slice off the top ½ – ¾ inch of two of the apples and set these slices aside. Core and slice the apples and then chop into ½ inch pieces. Spoon the salt into the bottom of a quart jar and then layer the apple pieces until the jar is half full. Place the cinnamon stick into the center of the apple pieces and nestle it down until it reaches the bottom of the jar. Continue filling the jar until approximately 1.5 inches of headspace remains in the jar.
2. Pour filtered water into the jar until the apples are covered. Take the apple top slices and nestle them into the jar, pushing down the apple pieces in the process. If the water level does not top the apple slices, add more water until it does. The apples need to be weighted down below the level of the brine by the apple slices and the apple slices should also be submerged.
3. Fasten the lid securely to the jar, using an airlock if desired. Place the jar in a space that stays at cool room temperature (60-80 degrees). Allow to ferment for 2-3 days, checking the jar twice per day if not using an airlock. Look for signs of carbonation buildup such as the lid feeling pressurized and bubbles in the jar. If the jar seems to be under pressure, gently but quickly loosen the lid, allow the gases to escape and immediately retighten the lid.
4. After two days, check the apples for fermentation. The brine should be bubbling and if this is the case, taste the apples. They should still be slightly sweet but with a little bit of tang. If they don’t seem to have fermented yet, leave them for 1-2 more days until signs of fermentation are apparent.
5. Transfer to the refrigerator where they should keep for 3-5 days. After this period the apples can become more tangy than sweet or take on more alcohol content, which is common in fruit fermentation.

Photo by Shannon Stonger

These apples can be used to add culture to any meal, and are particularly good at breakfast. Some serving ideas include:

• Mixed into yogurt
• Used as a pancake topping
• Blended into a smoothie
• Added to a salad

Made in small batches and eaten up quickly, fermented fruit can add one more option to your cultured food repertoire.