Russian Brined Apples

• Produce

  • 1 Handful Mint, leaves

• Condiments

  • 1/2 cup Honey

• Baking & Spices

  • 2 tbsp Rye flour, whole
  • 1/2 tbsp Salt
  • 2 tbsp Sprouted rye flour

• Prepared

  • 1 tbsp Sourdough starter

• Liquids

  • 8 cups Water, filtered

Found on beetsandbones.com

Description

Ingredients

• Enough apples to fill one gallon mason jar (I get 10-12 apples, small to medium) - late harvest yellow (never red!) firm varieties are traditionally used in Russia, the only ones to fit that description that I can find in Chicago are golden delicious. What I have on these pictures are local farmers market apples that look a lot like whats used in Russia.
• Handful of mint leaves
• Filtered water (about 8 cups)
• 2 tablespoons whole rye flour
• 2 tablespoons sprouted rye flour (optional, but recommended) how to sprout
• ½ tablespoon salt
• ½ cup honey
• 1-2 tablespoons of sourdough starter, preferably rye (how to make rye starter)

Directions

• Wash apples and mint, and place them in a gallon mason jar with mint closer to the bottom. Try to wedge the apples to that they stay below the shoulder of the jar. Mine are wedged so they cant move at all.
• Pour water into the jar to measure how much you need, then pour it into a sauce pan.
• Add rye flour and sprouted rye flour, whisk well. Add salt.
• Bring to slow boil whisking frequently; remove from heat. Cool.
• Add honey and stir to dissolve. This is brine.
• Add rye sourdough starter to the brine, whisk until dissolved and frothy. Pour the brine over the apples so that there are a couple of inches of liquid above the apples.
• Cover tightly. Leave at room temperature for 5-6 days. You will notice fermentation activity the next day.
• Twice a day (or more often, if able) remove white froth that forms on top of the brine with a spoon. If you notice the water level going down, you can add more water (boiled and cooled). It happens because apples absorb water, and some do more than others.
• Transfer to refrigerator; and allow to ferment 30-60 more days. The apples get better with longer storage. Keep in refrigerator up to a year.