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.
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