These Probiotic-Rich Fermented Cinnamon Apples taste like apple pie and they are so healthy! This is the perfect recipe for those who are interested in fermented foods because the recipe is simple and the flavor is great.
PROBIOTIC-RICH FERMENTED CINNAMON APPLES
Our modern diets, which are often high in refined sugars, and our hectic, busy lifestyles feed bad bacteria which enables them to flourish. Introducing probiotic-rich fermented foods into your diet is a great way to support your immune system and promote healthy gut bacteria and balance.
This recipe is a great introduction to fermented foods. Who doesn't want to snack on apple pie flavored anything (and everything!)?
WHY IS USING THE RIGHT SALT SO IMPORTANT?
Salt can make or break your recipe and will certainly change the outcome. The salt that you pick is important because it helps preserve the food, changes the flavor, and can add nutrients. You want to make sure that you're getting salt that hasn't been refined, stripped of minerals, and has not been coated in anti-caking agents (basically avoid table salt). I have found that the coarseness of the salt doesn't make a huge difference. We grind the salt, but it's not super important that the salt is ground as small as possible.
WHICH SALT SHOULD I USE?
We only use two types of salt for fermenting:
- Himalayan Salt - This is my favorite salt to use because the flavor is great and there are lots of minerals found in Himalayan salt.
- Sea Salt- Celtic sea salt is our second choice for the same reason as using Himalayan salt. Better quality, flavor, and minerals.
TIPS FOR THIS RECIPE
- We use these Weck Jars.
- We have a SCOBY and use the fermented tea as a starter culture. We recommend using this starter culture if you don't have a Scoby. You can use whey as well.
- Place the jars in the refrigerator after 2 days if you are not consuming the apples right away. You can keep refrigerated for up to 3 months.
UPDATES:
You can expect the same great tangy and sweet taste, but with a simpler method. We now use these weck jars which makes the recipe easier and will provide a better outcome. We also chop the apples instead of cutting them into slices to better fit in the Weck Jars. The images in this post have not been updated so that is why you still see the mason jars and sliced apples.
LOVE APPLES? TRY THESE ADDITIONAL RECIPES:
- Easy Apple Cider Recipe
- Slow Cooker Apple Cinnamon Oatmeal Recipe
- Apple Pie Protein Squares
- Apple Crisp Oatmeal Bake
- Sauteed Cinnamon Apples
Probiotic-Rich Fermented Cinnamon Apples
- Prep Time: 10 minutes
- Total Time: 10 minutes
Description
These Probiotic-Rich Fermented Cinnamon Apples taste like apple pie but they are so healthy! This is the perfect recipe for those who are interested in fermented foods because the recipe is simple and the flavor is great.
Ingredients
- 1 tsp Himalayan salt or Celtic sea salt
- 1 TBSP ground cinnamon
- Juice from one real lemon (not from concentrate)
- 2 TBSP fermented tea from a SCOBY OR use 1/2 tsp of this Culture Starter
- 3-4 cups chopped organic sweet apples (ex: Honeycrisp)
- Water
Instructions
- Mix salt, cinnamon, lemon juice, and starter culture in a medium-sized mixing bowl
- Cut the apples into quarters, remove seeds, and chop. Toss the chopped apples in the ingredients in the mixing bowl.
- Pack the apples and ingredients from your mixing bowl into your Weck Jars. Fill with water leaving about an inch of space left at the top for expansion.
- Put the lids on and store at room temperature out of direct sunlight for 48 hours.
Notes
Place the jars in the refrigerator after 2 days if you are not consuming the apples right away. Keep refrigerated for up to 3 months.
- Category: Beverage
Debbie says
Whats a scoby? Please! Thanks
Whitney Carlson says
Hi Debbie, SCOBY stands for "Symbiotic Culture of Bacteria and Yeast". If you are not familiar with SCOBY I would suggest making this with the starter culture.
I hope this helps!
Christine says
Can I use store bought Kombucha for the starter cultures?
Also, I’m confused. You make it and it sits at room temp then refrigerator?
Thank you
Whitney Carlson says
Hi Christine! I've never made it using store-bought Kombucha honestly. Maybe try it with inexpensive apples so you aren't out too much if it doesn't work. I might also try it this way soon. If you do it first please let me know if it turns out.
I would suggest storing at room temperature for 48 hours and then putting it in the refrigerator.
I hope this helps!
Linda says
Can Mason jars be used in place of Weck?
Whitney Carlson says
Hi Linda! Yes, mason jars can be used.
Suzanne says
Can I use canning jars instead of the weck jars. I am making kombucha today so I can use my tea and I just bought some honey crisp apples
Whitney Carlson says
Hi Suzanne! Yes, you can use canning jars. Let me know how it turns out.
Amanda R. says
Enjoyed this on top of pumpkin waffles this morning (barely warmed, gotta preserve those probiotics). They're also good on ice cream. Will be making this every fall with the first batch of sweet apples!
★★★★★
Whitney Carlson says
That sounds like a delicious way to eat these. I'm so glad you liked the recipe. Thank you for rating it and sharing!