Jarred apples with cinnamon
Fills a 2-litre jar
You can eat these simply on their own; make apple sauce with them or serve them with pork or duck; or use them, as chef Robin Gill does, to make fermented-apple sorbet or ice cream (he also uses the sour juice in cocktails). You don’t have to include cinnamon; caraway is delicious too
and Ukrainian food writer Olia Hercules tells me apples are lovely when fermented with mint.
10 regular-sized eating apples,
or 20 small apples
1 cinnamon stick, halved 500ml filtered water 500ml fresh apple juice, juiced from unsprayed, organic apples (don’t wash them)
If your apples are regular-sized, quarter them; if they are small, halve them. Remove the cores.
Put the apples into a sterilised 2-litre preserving jar with the cinnamon. Cover with the water and apple juice, and seal.
Leave to ferment at room
temperature (but not in direct sunlight) for about three days, then place the jar in the fridge. Doing this considerably slows down the fermentation process (and ensures you don’t end up with cider). Keep the jar in the fridge and, once opened, use the apples within a month.