Fermented Apples
Antonovka apples covered with a lightly salted brine with sugar and currant leaves. The apples ferment in the cold for 4–6 weeks and become sweet-tart.
- 烹饪时间
- 30 分钟
- 罐子
- 3 升
- 材料
- ≈ $7.55
- 保存方式
- 最多保存 3 个月
密封罐子在阴凉黑暗处可保存最多 3 个月；开封后冰箱中最多保存 14 天。
材料
- 1 Apples≈ $3.50 每千克 1.7 千克
- 2 Salt 20 克
- 3 Sugar包装 1 千克 约等于 $1.60 60 克
- 4 Rye flour 15 克
- 5 Blackcurrant leaves包装 20 克 约等于 $3.00 10 克
灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。
做法
Wash firm tart apples1 (Antonovka), dry them, and prick the skin near the stem of each one. Scald the currant leaves with boiling water.
Wash and sterilize a 3 l jar: over steam for 20 minutes or in the oven at 120 °C for 15 minutes.
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.
Place half the currant leaves in the bottom of the jar, pack in the apples1 tightly, and top with the remaining leaves.
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.
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.
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.
简要说明
- 标记为健康：规划器在“减肥”和“吃得健康”的目标下更常选用它。
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