Fermented Apples

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

Szare elementy to sól, przyprawy i składniki o wadze poniżej 30 g na słoik – zazwyczaj masz je w domu, więc nie są uwzględnione w cenie słoika. Cukier, ocet i olej od 30 g są uwzględnione w kosztorysie.

Sposób przygotowania

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.

W skrócie

• Oznaczone jako zdrowe: planer wybiera je częściej dla celów «schudnięcie» i «zdrowe odżywianie»