Fermentation – one of the easiest ways of preparation of vegetables and fruit for the winter. More often than others make sour tomatoes, cabbage, cucumbers. From fruit – apples. The fact that at fermentation apples develop not only a peculiar sweet-sour taste is remarkable, but also vitamins B they remain more, than at other possible options of preparation. As well as any other process of preparation, fermentation has the features. If to observe them, then your winter table will be decorated by unusually tasty apples.
It is required to you
- apples – 10 kg;
- water – 5 l;
- salt – 70-80 g;
- sugar – 150-200 g;
- mustard – 2 tablespoons;
- spicery – to taste.
Instruction
1. Prepare apples for fermentation. Take dense sweet-sour fruits of autumn or winter grades. Better than the others Antonovka or an anise will approach. Give to have a complete rest apples within two weeks. Then carefully touch them, deleting fruits with damages. Wash up apples in cold water.
2. Choose ware in which you will prepare, and then and to store fermented apples. It has to be big on volume. The best option – an oak cask. If you don't have it, use the enameled bucket or a pan, not less than 10 l. Carefully wash dishes and drench it with boiled water.
3. Prepare filling. For this purpose add salt and sugar to the boiling water. Let's them be dissolved completely. Filter the cooled-down brine through a linen napkin. For fermentation lay leaves of blackcurrant, cherry, horse-radish on a ware bottom. Fill dry mustard. From above lay apples. So alternate layer by layer, leaves and fruits until capacity is filled. Fill in with the prepared brine. From above put a linen towel and oppression. Close ware a cover and leave in the room at the room temperature.
4. 5-7 days later wash out a towel in cold water, cover with it ware and move apples in the cool room. You watch that the mold from above wasn't formed and apples were completely covered with a brine. Fermented apples will be completely ready-to-serve in 1.5-2 months.