ferments

These fermented apples are packed with probiotics and are SO easy to make!

Fermented Apples

apples (approximately 3 large apples)

cinnamon (or 1 tablespoon ground)

- 1 teaspoon unrefined salt

lemon

starter culture* (optional)

Water

Quart Jar

Fermentation weight** (optional)

Fermentation lid (optional)

Add your starter culture (if using), unrefined salt,...

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.

Pack your peeled and chopped apples into a...

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

Pour the liquid mixture over the apples.

Add in enough filtered water to completely cover...

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.

Add a fermentation weight** (or a 4oz canning...

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

Fit the jar with a pickle pipe, airlock...

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

Ferment for 2-5 days, or until bubbly and...

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.

Once your apples are fermented to your liking,...

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!

Fizzy and refreshing, this simple fermented lemonade is full of fresh-squeezed lemon juice, a small amount of sugar, and plenty of natural probiotics for gut health.

Fermented Lemonade

cane sugar

lemon juice (freshly squeezed)

filtered water

Combine the sugar, lemon juice, whey, and filtered water into a glass jar or jug. I used a gallon-sized jar.

Stir thoroughly until the sugar is mostly dissolved.

Seal the jar with a tight lid and keep it at room temperature for 72 hours. You can keep it on your counter or a pantry shelf - whatever works!

You may want to release the pressure on your jar each day by loosening the lid briefly.

After 72 hours, the lemonade should be bubbly. The longer it ferments, the more carbonated it will be.

Store your lemonade in a sealed container in the refrigerator. Serve cold from the fridge or over ice and enjoy!

Hello,
Thank you for your knowledge and for sharing. 
I made the fermented lemonade with yogurt whey. It has been 5 days and there is no pressure built up to release…no awesome hiss when I open the lid. 
Does that mean my whey is not working or active for some reason or is it just because my jar an only 2/3 full, etc.

Love this creative healthy recipe!! Question: How do I keep the fermentation process going so I don’t have to strain whey once more. How do I keep this lemonade starter so I have continuous lemonade?

Hi Lisa, could I add some fresh ginger juice to this? Thanks.

made the fermented lemonade, It is fantastic in carbonation and taste.  I did not leave it sit for 72 hours as very bubbly after 2 days.

Fermented beets are a crunchy and delicious snack, a colorful and nutritious side dish, and a bright and easy topping for a variety of dishes.

Fermented Beets

beets beets are best)

water (filtered)

Stir two cups of filtered water in a saucepan with two tablespoons of salt, warming over low-medium heat just until dissolved.

Pour the salt water into a clean quart jar.

Add remaining 2 cups of water to the salt water mixture,.

Slice beets into bite-sized cubes and add to your empty quart jar with desired seasonings (garlic, peppercorns, etc). Layer beets and seasonings to really disperse the flavors.

Pour your salt brine over the beets until fully submerged. Leave 1-2 inches at the top of the jar. You can use a fermentation weight or improvise with a smaller, clean jar or even a large, folded cabbage leaf to keep the submerged beets in place.

Extra brine can be reserved in your refrigerator until the next ferment.

Cover with a fermentation lid, or even a loosely placed canning lid or tea towel. You want to protect your fermentation while allowing air to be released. If using a regular canning lid, open the jar once a day to release the gas.

Leave the jar at room temperature for 2-10 days until your desired flavor and texture is achieved. 

Once your ferment is done, cover with a tight lid and move to the refrigerator.

First time I made this, worked just fine and beets were delicious, I decided to try it again with some modificatios, and the water got slimy and of course I waisted all my beets.
The things I did different were as follows: Instead of cutting beets in cubes, I did slices, and put the cabbage leaf as suggested on the recipe, the rest was done as directed. What could have gone wrong to get the result I got, very sad at this point since I love beets.

Can’t wait to try this!  
When using a standard mason jar lid - by “loosely placed” do you mean to just rest the lid atop the jar, or can I slightly seal the lid to protect against potentially being knocked into? (Small counter space issues 😅)

Can I potentially just buy it from you as it seems really good?

Top 3 ferments recipes from across the web

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Fermented Apples

Fermented Lemonade

Fermented Beets

Top 3 ferments recipes from across the web

The most viewed ferments recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fermented Apples

Fermented Lemonade

Fermented Beets

The most viewed ferments recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine