Fermented Applesauce
A delicious, raw, probiotic rich version of an old standby. The champagne of applesauce!
Equipment
- Glass Jar
- Jar Funnel
- Spatula
- Food Processor
- Loose Fitting Lid
Ingredients
- Apples
- Salt
- Ginger Bug optional
- Cinnamon optional
Instructions
- Core the apples, peel them if you prefer.
- Cut into chunks and place into the food processor.
- Pulse and eventually blend to your liking. Smooth or chunky, both are fine, it’s up to you!
- Add a pinch of salt and pulse to incorporate.
- Add ginger bug starter and/or cinnamon if using
- Move applesauce into a mason jar leaving about 1 inch of headspace.
- Cover it with a loose fitting lid. You can also use a cloth or coffee filter secured with a rubber band.
- Leave the applesauce on the counter to ferment at room temperature.
- Stir the applesauce well a couple times a day until it’s done fermenting.
- Move to the fridge and enjoy within one week.
Notes
It’s done fermenting when it tastes really good and there is a gentle effervescence when you taste or listen to it. For me, it’s usually done somewhere between 12 and 48 hours.
If you want to learn how to make a ginger bug starter, check out my post here.