Lacto-fermented Apples

Hello everyone, this is an attempt to ferment our apples, which are a bit old now in January. The variety is called "Belle de Boskoop" and is not necessarily suitable because these apples are a bit soft. But so be it.
I will show in one of the following videos what the result of the fermentation looks like and try to use it in a pastry!
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Ingredients:
1 lemon
800g peeled apples slices
1 slice of ginger
1 piece of star anise
3 capsules of cardamom
3 cloves
1 cinnamon stick
600ml water
15g natural salt
Preparation:
1. Squeeze out a lemon.
2. Peel the apples and remove the seeds.
3. Mix the apple pieces with the lemon juice to prevent browning.
4. Put the apples and the spices in a clean glass and pour water over them.
5. Add the salt, weight the apples down and seal the jar.
6. During the first 4 days you should open the lid to release pressure.
7. Ferment the apples for up to a week, depending on your taste (taste every now and then).
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Zutaten:
1 Zitrone
800g geschälte Apfelstückchen
1 Scheibe Ingerwurzel
1 Stück Sternanis
3 Kapseln Kardamom
3 Nelken
1 Zimtstange
600 ml Wasser
15g natürliches Salz
Zubereitung:
1. Presse eine Zitrone aus.
2. Schäle die Äpfel und entferne das Kerngehäuse.
3. Um das Bräunen der Äpfel zu verhindern, vermische sie mit Zitronensaft.
4. Fülle Äpfel und Gewürze in ein sauberes Glas und gieße das Wasser darüber.
5. Füge Salz hinzu, beschwere die Äpfel und verschließe das Glas.
6. Während der ersten 4 Tage den Deckel einmal öffnen, um Druck rauszulassen.
7. Je nach Geschmack (immer mal wieder kosten) bis zu einer Woche fermentieren lassen.
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Video equipment etc.:
Camera: iPad Pro 11
Edit: Adobe Premiere Elements
Micro: Rode VideoMicro Compact On Camera Microphone

[@12deerlake]

I got more simple recipe from my Macedonian friend. Just put cinnamon stick, salt and water. Every morning I drink juice and apple. So delicious ~ I make it in small bottle with two apples before it's too sour like vinegar

[@gardencookbook]

Ah, that's an interesting recipe!

[@mollyjoy7820]

Peaceful and concise. Thank you for sharing.

[@gardencookbook]

Thank you for your comment.

[@jeremiahsmith9278]

Thanks so much for this , awesome quality.

[@gardencookbook]

Thank you, your comment encourages me, I will continue to strive for even better quality. :)

[@joebridges3165]

The smiley face was great! I enjoy your video style, not jabbering away and allowing me to just view the content.

[@gardencookbook]

Thank you very much!

[@ruthisrael1292]

Love this recipe!

[@gardencookbook]

Thank you!

[@arch1arch213]

C est un film esthétique ! J adore ce raffinement. Bravo.

[@gardencookbook]

Merci !

[@karinamarte9302]

Love it! Keep doing it 😉... regards from Belgium

[@gardencookbook]

Thanks, I will. 😊

[@lawrencemoss4164]

Thank you for the video. I use yogurt to ferment my apples, never thought of using salt like a sauerkraut type of fermentation.

[@gardencookbook]

It's a little experimental, but it works if you don't use too much salt. Yoghurt is also a good idea.

[@honeyvitagliano3227]

❤

[@magma9138]

Thank you! How long will this keep in the jar BEFORE using?

[@gardencookbook]

Thank you for watching! I let the apple pieces ferment for a week and then used them. But they can be stored in a cool place much longer in this way.

[@noword995]

How many days

[@noword995]

Do you know How to store indian gooseberry (Emblica officinalis) for long time ? Please tell

[@chindo_translator]

Do you ferment with closing the lid tightly or loosely for a week? ​@@gardencookbook

[@venksy26]

Great work. My fermentation experiment is now on.. does this increase the alcohol content of the fruit when juiced and also what do you think will be the shelf life? Thanks

[@gardencookbook]

Thank you and I'm glad you started the experiment! I suppose the alcohol content will probably be higher if you add sugar. I let the apples ferment on the shelf for about a week, then put them in the fridge. After that, you can always taste them to see if they meet your expectations.

[@venksy26]

@@gardencookbook great.. I am trying to brew a non alcoholic Apple cider but with fermentation process and without yeast. I think slightly heating the juice after the fermentation kills the alcohol content. What do you think sir?

[@gardencookbook]

@@venksy26 Ah, I see, you make unpasteurized, wild cider. I have no experience with this and can't tell you how to lower the alcohol content. As an alternative, you could flavor water kefir with apple juice. It is full of probiotics and non alcoholic. :)

[@mememomo9281]

Any b12 can be found in this kind of fermentation?

[@gardencookbook]

I do not know. I think vitamin B12 can be formed during dough fermentation. Grains fermented with Propionibacterium freudenreichii have some. But apples?

[@larisaboytsov6977]

What kind of natural salt do you use? Thank you

[@gardencookbook]

I use rock salt without any additives. Iodized salt, for example, is not suitable. The iodine can hinder the fermentation.

[@saxazax]

theres antioxidants in the peels apparently

[@nocoffeenoworkiee]

It's possible make this recipe w/put lemon??

[@gardencookbook]

I would think so, yes.

[@kathyhughes4047]

what else can i use if i dont have a glass weight?

[@gardencookbook]

Anything that is a little heavy and covers the surface: a small plate, a clean stone, a plastic bag filled with water ...

[@nocoffeenoworkiee]

Can i add alchol to the fermemtation??

[@gardencookbook]

You mean at the end of the fermentation? Sure. If you let it ferment further, it becomes apple cider vinegar, I think.

[@nocoffeenoworkiee]

@@gardencookbook ty i try to make sidro or idromele.. but don't know if there are alcoholic or not..

[@danielphillips1941]

Do the apples become alcoholic with this method?

[@gardencookbook]

No, there might be a tiny bit of alcohol, but you don't feel it.

[@stefancelmare3920]

how much salt?

[@gardencookbook]

2 tbsp. salt to one litre of water.

[@stefancelmare3920]

@@gardencookbook thanks

[@Kuznecoov]

Hi. How does it taste?

[@gardencookbook]

Hi. It tastes like apples, just a little bit salty.

[@Kuznecoov]

@@gardencookbook Thanks, interesting. In my area we make pickled apples not cutted. With sugar and about 1 month fermentation (in different temperatures)

[@gardencookbook]

@@Kuznecoov You mean the apples are left whole and then fermented with sugar? That sounds interesting!

[@Kuznecoov]

@@gardencookbook yeep, they have lot of micro bubbles. Need few days in room temperature, and then about month in cold

[@gardencookbook]

@@Kuznecoov I would like to try this with this year's apples. And it looks good, the apple tree is just full of flowers.🤗

[@mahinpartovi6070]

Why peel the apples.?

[@gardencookbook]

You don't have to do that. I peeled them because they were a bit old.

[@charmc4152]

Did you ever open the jar to release some pressure (burp it) over the course of the week that it was fermenting? Beautiful video! I wondered about fermenting fruits in the same way I've fermented vegetables. I will have to try that! 😊

[@gardencookbook]

Yes, I think I have opened the jar. It's always good to check from time to time. 🙂

[@cezo53]

Can't you have an interpreter

[@gardencookbook]

You mean subtitles in different languages?

[@ricks2907]

Strong silent type but you put to much cocain in this. Lol. Thanks

[@gardencookbook]

😂

[@xxxtyphon4298]

Should throw that spoiled apple since the bacteria is inside