Soaked apples are not only interesting and original dish of ancient Russian cuisine, but also a great way of preparation of fruits for the future. The dish is cooked by soaking of apples in a special brine or a mash together with various spices. There are many various recipes of a mocheniye of apples.
Simple soaked apples
The following products will be necessary for you: 10 kg of apples of late grades, 5 l of water, 200 g of sugar, 40 g of coarse salt, 5-7 glass 3-liter jars with polyethylene covers.
Wash out apples under cold water and spread out them on banks. Boil water, dissolve in it salt and sugar. Cool water. Fill in apples so that liquid completely covered them. Close banks polyethylene covers and put them to the warm place. When active process of fermentation begins (approximately in 3-4 days), place banks with apples in the cool place. Soaked apples can be eaten in a month.
Soaked apples with honey and mint
The following products will be necessary for you: 10 kg of apples of late grades, 5 l of water, 200 g of honey, 75 g of coarse salt, 50 g of rye flour, a bunch of branches of mint, 5-7 glass 3-liter jars with polyethylene covers. Wash apples and mint branches. Prepare a mash: boil water, cool it till 35-40 wasps, dissolve honey and salt in water, add rye flour. Leave a mash to infuse for 3 hours. Lay on a bottom of cans of a branch of mint, from above mints put two layers of apples, then again branches of mint and two layers of apples. Fill thus banks to the very top. Fill in banks with apples a mash and close them polyethylene covers. Liquid has to cover completely apples, otherwise they will be spoiled. Mature apples at a temperature of 15-18 wasps within a month. You store ready apples in the fridge or a cellar.
Soaked apples in a tub
The following products will be necessary for you: 10 kg of apples of late grades, 5 l of water, 100 g of rye flour, 25 g of coarse salt, a wooden keg or a tub (it is the best of all from an oak), leaves of cherry or blackcurrant. Prepare a mash. For this purpose fill in rye flour with boiled water, add salt and well mix everything. Cool a mash, filter it through a sieve. Wash apples and cherry or currant leaves. Put a layer of leaves on a tub bottom, afterwards lay 2-3 layers of apples fruit stems up. Then again put 2-3 rows of apples and a layer of leaves. Stack thus apples with leaves until the tub is filled. The layer of leaves has to be the topmost. Fill in apples with a mash so that liquid completely covered them. Cover a tub with a wooden circle and lay on it cargo. Leave a tub in the warm place for 3-4 days. Check liquid level during this time — it has to be above a wooden circle on 3-4 cm. As apples well absorb water, you should add several times cold water to necessary level. After the expiration of 3-4 days remove apples to the cool place. They will be ready-to-serve in 1.5 months.