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.
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March 1, 2011 at 10:50 am
Have you tried this recipe yet? I LOVE apple butter and canned 16 pints last fall. I am trying to do more things in the NT style and am sure that while it’s better than most since I used no sugar, that it could still be better for me. I’m having trouble beliving that this would be as yummy.
March 2, 2011 at 1:45 pm
I STILL haven’t tried this recipe! The more I learn about fermenting, though, the more I realize that you in fact *can* ferment cooked foods. I was just looking at a fermented ketchup recipe on the Nourished Kitchen and that also involved using the (obviously) cooked ingredient of tomato paste.
She’s got a course on fermented foods starting soon. It looks intriguing but it’s out of my budget for money AND time right now.
What’s your apple butter method?
April 25, 2011 at 5:58 pm
Here’s a lacto-fermented applesauce:
April 26, 2011 at 9:09 am
Thank you! That looks delish!
August 5, 2012 at 8:05 pm
Interesting about the Honey, which is an antibacterial. Honey would take away the pro biotic aspect of this dish.
September 30, 2012 at 12:51 am
5 spice apple chutney (raw fermented)
• 1/2 cup lemon juice
• 1/4 to 1/2 cup whey
• 1 cup water
• 6 cups coarsely chopped apples*
• 1/4 cup Rapadura, Sucanat, palm sugar or other natural sweetener
• 1 cup chopped pecans or other nut**
• 1 cup raisins
• 1 teaspoon sea salt
• 4 tablespoons 5-spice blend
*Wash, quarter, and core the apples, then coarsely chop by hand or in the food processor.
Combine all ingredients in a mixing bowl. Transfer to one clean half gallon jar, two quart jars, or a crock. Pack down so all ingredients are covered in liquid, and at least 1/2″ below the rim of the container. Add more water if necessary to submerge all ingredients. Cover tightly. My crock doesn’t have a lid, so I covered it with plastic wrap and secured it with a rubber band.
Remember fermented fruit does not keep like other fermented foods, eat within 2 weeks.
October 1, 2012 at 10:36 am
Ooooh this looks great! Thanks for sharing!
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