How to Make Fermented Cinnamon Apples
Monday, September 26, 2016
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
Slice off the top 1/2 - 3/4 inch of two of the apples and set these slices aside. Core and slice the apples and then chop into 1/2 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.
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.
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.
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.
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.