Step 1

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 can't move at all.

Step 2

Pour water into the jar to measure how much you need, then pour it into a sauce pan.

Step 3

Add rye flour and sprouted rye flour, whisk well. Add salt.

Step 4

Bring to slow boil whisking frequently; remove from heat. Cool.

Step 5

Add honey and stir to dissolve. This is brine.

Step 6

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.

Step 7

Cover tightly. Leave at room temperature for 5-6 days. You will notice fermentation activity the next day.

Step 8

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.

Step 9

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.