How to Make Your Own Fermented Probiotic Apples
This method relies on a classic technique: lacto-fermentation. The salt-water environment prevents unwanted bacteria from multiplying while allowing beneficial microbes to flourish.
Ingredients
- 1–2 fresh apples (any variety you prefer)
- Filtered water
- Natural salt (unrefined sea salt or Himalayan salt)
- A clean glass jar with a loose-fitting lid or a small plate/saucer to rest on top
Preparing the Apples
- Wash your apples well.
- Slice them into thin pieces. The thinner they are, the faster they ferment.
- Keep the peel on. Apple skins contain pectin and beneficial compounds that enrich the final result.
- Remove the seeds and the hard inner core.
Place the slices into your clean jar, but leave enough space for liquid to cover them completely.
Making the Fermentation Brine
The ideal brine ratio is:
4 cups of filtered water + 1 teaspoon of natural salt
Stir until the salt is fully dissolved.
(If you have more or fewer apples, simply maintain the same proportion.)
Pour the saltwater into the jar until all apple slices are fully covered.
