While I am off at the Weston A Price Conference for the second half of this week, I enlisted one of my favorite bloggers to help me out with a guest post. Tamara of Oh Lardy is stopping by today to share a fermented apple juice recipe. I met Tamara a year ago and I am so excited to have her share this recipe with you all today. She is the master at making fermented fruit cultures! I hope you will try this healthier alternative to store bought apple juice!
Fermented foods are full of probiotics, enzymes, vitamins and are easier to digest than non-fermented foods. They are a key part of a healthy, traditional foods diet. There are many benefits to eating fermented foods daily, which is why I am very intent on eating them with every meal.
It is so easy to make fermented foods at home. I love experimenting with new combos and new recipes!
I have been trying to add more probiotic beverages to our rotation at home. I tend to always make the same 3 things, though: Fermented orange juice, lemonade and kombucha tea. We love those drinks but I was ready to add a new one to the arsenal!
I was flipping through Nourishing Traditions and noticed a recipe for apple juice. Yum! Fermented apple juice sounds perfect, especially for this time of year!
I thought I would modify the juice a bit as I think many of the fermented recipes in NT use too much salt for my taste!
I gathered my apples, organic of course, and washed them well for juicing.
I juiced about 9 apples, enough to make a quart of juice. There is a lot of foam produced when juicing apples!
I skimmed off as much foam as I could. Then I added a teaspoon of powdered culture starter and a pinch of salt. You could easily sub liquid whey for culture starter but I prefer to use culture starter for my ferments.
I poured it all into a quart size mason jar and covered tightly with a lid and let sit at room temperature for 3 days. (please ignore that the lid says ‘salsa’! I reuse my mason jar lids often! 😉 )
At the 3 day mark, I noticed bubbling, fizzing and pressure on my mason jar lid, which is a good sign that this ferment was a success. There was still a little foam at the top (no big deal) and the sediment from the apples had settled to the bottom. If you have a lot of sediment, you may want to strain the juice as you pour into a glass.
It was DELICIOUS! It tasted creamy, almost like liquid butterscotch.
I put it in the refrigerator and we enjoyed it over the next few days. I found I liked mixing mine with a bit of naturally sparkling water while my daughter enjoyed it by itself over a few cubes of ice. You could even add some fall spices like cinnamon or clove if you would like.
Fermented Apple Juice
Makes 1 quart
- about 9 organic apples, enough for one quart of juice
- 1 tsp powdered culture starter or 2 Tbsp whey
- pinch of good sea salt
- Juice the apples, skimming off as much foam as possible.
- Add culture starter or whey and salt to the fresh apple juice.
- Pour the mixture into quart size mason jar.
- Put lid on jar and tighten.
- Leave at room temperature for 3 days.
- Transfer to the refrigerator and enjoy!
- Should last about a month in the fridge, but you will drink it faster than that!
Don’t have a juicer? Don’t worry! You can still make the juice!
While fresh juiced, organic apples are always the best way to go for making this juice, I decided to try to ferment store bought pasteurized juice. And, guess what!? It worked!
I purchased 3 types of apple juice and cider. I tried to find ones that did not have preservatives (except ascorbic acid). One was a regular unfiltered apple juice. One was an organic apple cider. The other was an apple cider with spices added already.
I followed the same routine…poured into a quart size jar, added pinch of salt, culture starter and tightened lid. I let sit at room temperature for 3 days and they each became a successful ferment.
They tasted very similar to the fresh juiced apple juice, but less ‘apple-y’. So, if you don’t have a juicer, you could try this route and see if it works for you!
What are your favorite fermented juices?
Meet Tamara of Oh Lardy
Tamara is a wife, a mother, a Certified Healing Foods Specialist, a blogger, Holistic Health Coach and real food advocate/educator. She lives outside Chicago and is passionate about real food, exercise and general health and wellness. She blogs over at Oh Lardy about a variety of real food topics.Homemade Mommy Beauty Essentials. Get 35 DIY Beauty recipes that you can use everyday and learn all about how to use and care for your essential oils!