Lacto-Fermented Applesauce

• Baking & Spices

  • 1 1/2 tsp Cinnamon, ground
  • 1 tsp Salt

• Liquids

  • 2 tbsp Whey or water kefir

• Other

  • Approximately 7 medium-size apples

Found on culturesforhealth.com

Description

Ingredients

• Approximately 7 medium-size apples
• 2 Tbsp. water kefir
• 1 1/2 tsp. ground cinnamon
• 1 tsp.

Directions

• Instructions: Peel apples if desired and chop into chunks. Process in food processor until you achieve the thin or chunky texture you desire. Mix in whey, cinnamon, and salt if using. Transfer to a quart jar, leaving at least an inch of headspace. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved, about 1-3 days. If using a tight lid, burp daily to release excess pressure. Once the applesauce is finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop as it ages. It should keep for 1-3 months.