Warm cinnamon, fresh ginger and sweet, juicy apples are fermented for two days to make Spiced Probiotic Apples. Great as a snack for kids, added to yogurt with a light drizzle of maple syrup, or added to smoothies for a probiotic boost in the morning.
I can’t believe the variety of apples available right now. Cameo, Honeycrisp, Gala, Arkansas Black Apples, Golden Russet, and Calville Blanc Apples are all available in my CSA this week and half of them are new to me.
Thanks to Farm Fresh To You, who delivers fresh, seasonal produce to my doorstep every week. Now I can’t live without it. I always get the freshest ingredients, new varieties of vegetables and fruit I hadn’t heard of before, like a Huckleberry Potatoes and an Arkansas Black Apples. And it saves me trips to the grocery store which is my least favorite chore of all.
So, I’ve been getting these incredibly sweet, juicy, crunchy fuji apples from my CSA and on top of making Probiotic Apple Butter and Apple Spice Kraut, I tried fermenting apples with culture starter to make a fun snack and they turned out great and are incredibly good for you too.
Health Benefits of Spiced Probiotic Apples
Fermented, probiotic foods cleanse the digestive tract and remove the gunk from your body. They also help your body absorb nutrients.
- Reduces bloating resulting in a flatter tummy.
- Increases energy.
- Clearer, glowing skin. I get compliments on my complexion all the time and I’m telling you, diet makes a big difference in your skin.
What to expect making Spiced Probiotic Apples
You’ll need a culture starter to ferment the apples. I use Body Ecology’s Vegetable Culture Starter for this. One packet will last for several batches and it has a long list of beneficial bacteria in it, which will multiply and benefit your gut.
After 1-2 days the apples will begin to bubble and fizz. Put them in the fridge, because they’re ready. Spoon them on top of oatmeal, add them to smoothies or yogurt. They’re delicious!
When making this recipe use the sweetest, crunchiest apples you can find, because the fermentation process softens them and makes them a little sour.
- 3 apples sliced about ¼ inch thick. Use crunchy, sweet apples.
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon fresh grated ginger
- ½ packet of body ecology culture starter
- purified water
- Combine warm water and culture starter in a cup. Stir until starter is dissolved. Let it cool to room temperature.
- Add the apples, spices and culture starter water to a quart size mason jar.
- Fill the mason jar with purified water, leaving 1 inch of space from the top.
- Stir the ingredients until the spices are evenly distributed.
- Use a fermentation weight or a slice of apple to keep them submerged under the brine.
- Set out on the counter in a cool, dry place out of direct sunlight for 1-2 days.
- The apples are ready when air bubbles have formed in the brine. They will taste slightly tart when ready. Store in the fridge until ready to use.
By the way, if you’re interested in getting seasonal produce to your doorstep each week, check out my CSA, Farm Fresh To You here. If you decide to sign up, get $10 off your first box using code ERIC2777. You will love it!
What are your favorite fall recipes using apples? Let me know in the comments below.