FERMENTING APPLES: SIMPLE STEPS FOR DELICIOUS RESULTS

With the last of the apples from our own orchard devoured, I found myself yearning to ferment a batch for the upcoming winter months. The orchards in our area had already halted their picking season, but fortune smiled upon us during a spontaneous outing with my husband. Cruising around in our side-by-side, we stumbled upon a strictly organic orchard nearby.

This charming orchard operates on a self-service basis—apples are picked, bundled, and left in a small shed with an honesty box for payment. Imagine my delight when I discovered that we could purchase a 5-pound sack of apples for just $2! It’s hard to believe such a fantastic price in this day and age.

While I initially sought my beloved Honeycrisp apples, they were nowhere to be found. However, my eyes landed on a sack labeled “Ludacrisp.” Intrigued by the similar name, I decided to give them a try—and what a decision that was! These apples are incredibly delicious, boasting a flavor that nearly rivals my favorite Honeycrisp, though they are slightly less firm.

The Ludacrisp apples have certainly made an impression on me, and I would definitely purchase them again. This unexpected discovery has added a delightful twist to our last-minute organic apple hunt, and I eagerly anticipate fermenting them for the winter months ahead. Who knew that a simple drive could lead to such a tasty find?

TIP

Fermenting apples is a fantastic way to create naturally probiotic-rich foods at home. This process not only enhances the flavor of apples but also preserves them while boosting their nutritional value.

LUDACRISP APPLES

Taste: Sweet and fruity with tropical undertones, often compared to Juicy Fruit gum, and with hints of pineapple, strawberry, and red grape.
Texture: Very juicy and crisp, with a firm, crunchy flesh that is not overly dense.
Appearance: Large, round, and classically shaped with a deep pink to vivid red blush over a pale yellow skin.

What You’ll Need

Fresh, organic apples (firm and ripe)
Filtered water
Non-iodized salt
A large glass jar (wide-mouth is best)
Fermentation weight (glass weight or a small ziplock bag filled with water)
Cloth or coffee filter to cover the jar
Rubber band

Step-by-Step Instructions

1. Prepare the Apples: Wash the apples thoroughly. You can peel them if you prefer, but leaving the peel on adds nutrients and flavor. Core the apples and chop them into chunks or slices.
2. Make the Brine: In a separate bowl, dissolve 1-2 tablespoons of non-iodized salt in 4 cups of filtered water. The exact amount of salt depends on your taste preference; start with less and adjust as needed in future batches.
3. Pack the Jar: Place the chopped apples into the glass jar, leaving about 1-2 inches of headspace at the top.
4. Pour Brine Over Apples: Pour the salt brine over the apples, ensuring they are completely submerged. If necessary, make more brine to cover the apples fully.
5. Weigh Down the Apples: Use a fermentation weight to keep the apples submerged below the brine. This is crucial to prevent mold growth. If you don’t have a fermentation weight, a small ziplock bag filled with water works as a good alternative.
6. Cover the Jar: Cover the jar with a cloth or coffee filter secured with a rubber band. This allows air to escape while preventing insects from entering.
7. Ferment: Place the jar in a cool, dark place (ideally around 65-75°F or 18-24°C) to ferment. Fermentation time can range from 3-7 days, depending on your taste preference and the temperature. Taste the apples daily after the third day.
8. Monitor: During fermentation, you may notice bubbles forming in the jar. This is a normal sign of fermentation.
9. Store: Once the apples have reached your desired level of tanginess, remove the fermentation weight and transfer the jar to the refrigerator. The fermentation process will slow down significantly in the cold environment. Fermented apples can be stored in the refrigerator for several weeks.

Tips for Success

Use Quality Apples: Choose fresh, organic apples for the best flavor and results. Avoid apples that are bruised or damaged.
Maintain Anaerobic Conditions: Ensure the apples remain fully submerged under the brine to prevent mold growth. A fermentation weight is essential for this.
Burp the Jar: If you’re using an airtight lid, burp the jar daily to release excess carbon dioxide produced during fermentation.
Temperature Matters: Fermentation thrives in a consistent, cool environment. Avoid placing the jar in direct sunlight or near heat sources.
Taste Test Regularly: Start tasting the apples after 3 days to determine when they have reached your desired level of sourness.
Experiment with Flavors: Add spices like cinnamon sticks, cloves, or ginger to the jar for added flavor complexity.

Troubleshooting

Mold Growth: Indicates contamination. Discard the entire batch.
Kahm Yeast: A harmless white film on the surface. Scrape it off.
Slimy Texture: Can be caused by undesirable bacteria. It’s best to discard the batch.
No Fermentation Activity: Check the temperature and salt concentration. Ensure the apples are fully submerged.