Step 1

Add your starter culture (if using), unrefined salt, juice of 1 lemon, and 1/2 cup of water to a small bowl. Whisk well to combine. If using ground cinnamon instead of a stick of cinnamon, add to the liquid mixture and whisk again.

Step 2

Pack your peeled and chopped apples into a clean quart jar, and add the cinnamon stick (if using).

Step 3

Pour the liquid mixture over the apples.

Step 4

Add in enough filtered water to completely cover the apples. The apples will float, but once the weight is in place they will stay below the surface of the brine.

Step 5

Add a fermentation weight** (or a 4oz canning jar weighted with water or brine) and press down to keep the apples submerged.

Step 6

Fit the jar with a pickle pipe, airlock fermentation lid, OR a screw on lid.

Step 7

Ferment for 2-5 days, or until bubbly and active. Fruit ferments very quickly, so it's important to keep a close eye! Your apples are ready when they smell slightly alcoholic, but not overly pungent.

Step 8

Once your apples are fermented to your liking, remove the weight and add an airtight lid. Store in the fridge for 2 weeks or up to 2 months as long as there are no signs of spoilage. Enjoy!