For such harvesting, apples of late winter varieties, which ripen in the fall, will be needed. These are pepin, antonovka, anise, titovka, slavianka.
And what solution, brine or malt to use I will tell you below.
We need:
apples (whole, not broken or rotten)
spicy plant leaves (currants, cherries, raspberries, grapes)
3 l of water
100 g Sahara
50 gr. salt (1.5 tsp. l. with top)
50 gr. malt (1 tbsp. l. grind rye flour with cold water into gruel and boil with boiling water)
How to do:
1. Wash the jars with soda. No soap or other chemicals! Then rinse the cans with warm water and pour over hot from the inside.
2. Put some leaves on the bottom of the jars, clean apples on top. And like this, fill the jars with layers to the very top, alternating layers of grass and apples.
Important! In the old days, apples were soaked / fermented in wooden barrels and rye straw was placed on the bottom.
But nowadays it is much more convenient to do it in plastic tanks with lids or flasks, with a volume of 10 liters or more.
If you want to wet apples for tasting, then three-liter cans are the simplest, most affordable and convenient option.
3. Prepare the brine. To do this, dissolve sugar and salt in clean, preferably spring or filtered water. No need to boil the mixture or take boiled water. And from the tap city water will not work, because of its composition.
Add malt to the brine. It is not difficult to prepare it. It is even possible from wheat flour, in the absence of rye.
4. Pour jars of apples with brine almost to the neck. Close with clean plastic lids (not hard to allow gas to escape during fermentation).
Place the jars in flat deep bowls or in one bowl and put away in a cool, dark place.
5. Pickled apples will ferment for about 2-3 weeks, and the best temperature for this is about 15 degrees Celsius.
Attention!When the temperature is higher, butyric acid bacteria predominate over lactic acid bacteria and the food may spoil.
During fermentation, abundant foam is always formed and it will "come out" from under the lid. This is normal! It contains harmful microorganisms that can spoil the product, so everything is fine when it comes out.
6. When fermentation is over, the jars should be taken to a cooler place for storage.
The best temperature for keeping pickled apples in jars is not higher than 6 degrees Celsius.
Important! The fermentation process, depending on the temperature and type of apples, can last 30-40 days. It is after this time that you can start tasting soaked apples.
Successful blanks to you! And delicious pickled apples!
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Thanks for reading to the end!