Fermented Apples

1. 1 Apples≈ $3.50 por kg 1,7 kg
2. 2 Salt 20 g
3. 3 Sugarpaquete 1 kg ≈ $1.60 60 g
4. 4 Rye flour 15 g
5. 5 Blackcurrant leavespaquete 20 g ≈ $3.00 10 g

Los elementos en gris son sal, especias y todo lo que pesa menos de 30 g por tarro: generalmente ya los tienes en casa, por lo que no se incluyen en el precio del tarro. Azúcar, vinagre y aceite a partir de 30 g están incluidos en el precio.

Método

1. Wash firm tart apples¹ (Antonovka), dry them, and prick the skin near the stem of each one. Scald the currant leaves with boiling water.

2. Wash and sterilize a 3 l jar: over steam for 20 minutes or in the oven at 120 °C for 15 minutes.

3. Bring the water (about 1.2 l) to a boil with the salt, sugar³, and rye flour, simmer for 3 minutes, and cool completely to room temperature.

4. Place half the currant leaves in the bottom of the jar, pack in the apples¹ tightly, and top with the remaining leaves.

5. Pour the cold brine over the apples¹ all the way to the top, then place a weight on top. Leave at 18–20 °C for 2–3 days, until the first bubbles appear.

6. Move the jar to a cold place (0–5 °C) for 4–6 weeks. The apples¹ are ready when the flesh is sweet-tart and the brine is clear.

7. Store in a cold place for up to 3 months, keeping the apples¹ submerged in brine; keep an opened jar in the refrigerator for up to 2 weeks.

En resumen

• Marcado como PP: el planificador lo elige con más frecuencia para los objetivos «bajar de peso» y «comer bien».