Reader Edna asked if I had a recipe for fermented applesauce. I looked through both Nourishing Traditions and Wild Fermentation, and also did some googling, but came up with nothing. Every applesauce recipe that I’ve seen calls for cooking the apples, which, one would assume, would kill all the enzymes necessary for good fermentation. So would a person just food-process the apples and make raw applesauce, then let it ferment for two days? I found this basic recipe for raw applesauce.
Nourishing Traditions does have a recipe for a fermented version of apple butter, which I will share here. I’ve never tried this one. Anyone else out there that’s tried it? This involves cooking the apples, so maybe cooking is a-ok when it comes to apples. I still have so, so much to learn.
Apple Butter (from Nourishing Traditions)
4 c. dried apples
1 T. sea salt
1/4 c. whey (optional, but use a little extra salt if you leave it out)
1/4-1/2 c. raw honey, to taste
Cook apples in filtered water until soft. Let cool slightly and transfer with a slotted spoon to food processor. Process with remaining ingredients, and sweeten with extra honey if needed. Place in quart-sized, wide-mouth mason jars. The apple butter should be at least 1 inch below the tops of the jars. Cover tightly and keep at room temperature for about 2 days before transferring to the refrigerator. This should be eaten within 2 months. Makes 2 quarts.