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.

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Fermented Apples

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Fermented Apples

Fermented Lemonade

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