Warm cinnamon, fresh ginger and sweet, juicy apples are fermented for two days to make Spiced Probiotic Apples. Great as a snack for kids, added to yogurt with a light drizzle of maple syrup, or added to smoothies for a probiotic boost in the morning.
I can’t believe the variety of apples available right now. Cameo, Honeycrisp, Gala, Arkansas Black Apples, Golden Russet, and Calville Blanc Apples are all available in my CSA this week and half of them are new to me.
Thanks to Farm Fresh To You, who delivers fresh, seasonal produce to my doorstep every week. Now I can’t live without it. I always get the freshest ingredients, new varieties of vegetables and fruit I hadn’t heard of before, like a Huckleberry Potatoes and an Arkansas Black Apples. And it saves me trips to the grocery store which is my least favorite chore of all.
So, I’ve been getting these incredibly sweet, juicy, crunchy fuji apples from my CSA and on top of making Probiotic Apple Butter and Apple Spice Kraut, I tried fermenting apples with culture starter to make a fun snack and they turned out great and are incredibly good for you too.
Health Benefits of Spiced Probiotic Apples
Fermented, probiotic foods cleanse the digestive tract and remove the gunk from your body. They also help your body absorb nutrients.
- Reduces bloating resulting in a flatter tummy.
- Increases energy.
- Clearer, glowing skin. I get compliments on my complexion all the time and I’m telling you, diet makes a big difference in your skin.
What to expect making Spiced Probiotic Apples
You’ll need a culture starter to ferment the apples. I use Body Ecology’s Vegetable Culture Starter for this. One packet will last for several batches and it has a long list of beneficial bacteria in it, which will multiply and benefit your gut.
After 1-2 days the apples will begin to bubble and fizz. Put them in the fridge, because they’re ready. Spoon them on top of oatmeal, add them to smoothies or yogurt. They’re delicious!
When making this recipe use the sweetest, crunchiest apples you can find, because the fermentation process softens them and makes them a little sour.
- 3 apples sliced about ¼ inch thick. Use crunchy, sweet apples.
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon fresh grated ginger
- ½ packet of body ecology culture starter
- purified water
- Combine warm water and culture starter in a cup. Stir until starter is dissolved. Let it cool to room temperature.
- Add the apples, spices and culture starter water to a quart size mason jar.
- Fill the mason jar with purified water, leaving 1 inch of space from the top.
- Stir the ingredients until the spices are evenly distributed.
- Use a fermentation weight or a slice of apple to keep them submerged under the brine.
- Set out on the counter in a cool, dry place out of direct sunlight for 1-2 days.
- The apples are ready when air bubbles have formed in the brine. They will taste slightly tart when ready. Store in the fridge until ready to use.
By the way, if you’re interested in getting seasonal produce to your doorstep each week, check out my CSA, Farm Fresh To You here. If you decide to sign up, get $10 off your first box using code ERIC2777. You will love it!
What are your favorite fall recipes using apples? Let me know in the comments below.
Happy Fermenting!
Danielle
Angie says
As I live in Italy, I can’t get the Body Ecology Culture Starter. I wonder if Kombucha F1 will do the trick? Or maybe water kefir? Thanks for the info!
danielle says
Hi Angie, I’m not sure if kombucha will work or water kefir, but whey should work. Whey is the liquid drained from yogurt. Drain it from yogurt and then add it to the apple brine. About 2 tablespoons.
Angie says
Oh thank you Danielle! I also make my own milk kefir which I always drain to get something very like yoghurt, so I’ll use some of the whey!! I just got a case of Fuji apples (which are my absolute favourites as well!) so now I’m ready to make spiced probiotic apples!
Claudia Grill says
I also don’t have access to the culture starter. Could I substitute with the “water” from my home made buttermilk?
Melanie says
Do you have a book with all of your recipes? I would LOVE to purchase one if you have put one out.
danielle says
I have an ebook of all the veggie recipes, like pickles and sauerkraut. You can get it here https://www.fermentedfoodlab.com/fermenting-veggies-ebook/
Lynette Pointer says
Hello Danielle, fabulous recipes, I have a sachet of vegetable starter how much would I use, say 1 dessert spoon? Love the pineapple kraut. Do you always leave the lid off whilst fermenting?. I’m in Australia