Before refrigeration many foods were cultured in order to prolong shelf life. What this also did was to add nutritional value to the food by encouraging probiotic growth in the food. Beneficial bacteria are very important to our general health and well being and to the health of our digestive tract in particular. This is a recipe for a simple food that turns it into a powerhouse for health.
Not only does fermenting the apple sauce add beneficial bacteria, but it also preserves it really well. When I make regular apple sauce, it can keep in the refrigerator for about two weeks. Then it starts to grow mold. I’ve made almost two quarts of the fermented apple sauce at one time and it has kept for 6 weeks in the refrigerator. Be sure to put a date on the jar, so you know.
The other tip I would share is to check it every day. In my house it is ready after two days — when I let it go beyond that — I can smell the alcohol forming. Fruit can ferment very quickly so you have to watch it carefully.
This apple sauce tastes like raw apples (because it is) and has a very fresh and crisp taste. I know it is fermented because it stays so well. I usually ferment it with a half packet of starter in 1/4 cup of water, but you can use whey.
Options for starter:
The best way to reinoculate ourselves with beneficial bacteria is to eat cultured foods. Learn how to culture anything! From the most common yogurt to more esoteric culturing of vegetables, salsa, chutneys and condiments — most foods can be fermented — their shelf live lengthened without chemical preservatives, and most importantly, the beneficial bacteria is created.
By eating cultured foods on a daily basis you are building up the colonies of good bacteria that do so much for us and you are protecting yourself from the pathogens created by our dangerous food supply.
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