Fermented Apple Salsa.
Because fruits have the same number and variety of lactobacillus bacteria that vegetables do, fermenting them is just as straightforward. Lacto-fermented fruits have a flavor profile that is a combination of sweet and sour, making them an excellent complement to savory dishes such as meats served as the main course and creamy cheeses. Although we tend to regard most fruits for their sweetness,
Salsa Fermented with Apples
PREP TIME: 15 minutes INITIAL FERMENTATION TIME: 2 days YIELD: 1 quart
This is a modified version of the lacto-fermented apple chutney that dietitian Sally Fallon created. When you begin with apples that have just been picked and are still firm, you will end up with a fruit salsa that is crisp and mixes tastes of sweet, sour, and salty.
It is delicious when served as a side salad on top of cucumbers (you won’t need any more dressing than the apple salsa), and it is also a fantastic complement for roasted meat or chicken, as well as curries. However, it is also good when served as a salad on its own.
- 12 cup of water that has been filtered and is not chlorine
- 2 measuring teaspoons of honey
- 2 tablespoons of whey (this ingredient is optional but might be helpful; for instructions on how to prepare whey.
- 1 tablespoon apple cider vinegar
- 2 tablespoons of kosher salt or sea salt with a medium grain size
- 1 level teaspoon of ground coriander
- a half teaspoon’s worth of caraway seeds
- ½ cup raisins
- 14 cups of onion cut into very thin slices
- 1 teaspoon of cumin that has been ground
- half to a full teaspoon of dried red pepper flakes
- 1/2 milliliter of dried thyme
- Mix the honey, water, whey, apple cider vinegar, and salt together in a bowl until the honey is dissolved.
- In a large bowl, combine the water, honey, whey, apple cider vinegar, and salt. Whisk together until the honey and salt are fully dissolved.
- Prepare the apples by peeling and coring them. Cut them into pieces or slivers with a thickness of between 1/8 and 1/4 of an inch.
- Using a mortar and pestle, give the caraway and coriander seeds a quick and light grinding.
- Roughly chop the raisins. This step is optional, but I believe the texture of the salsa will be improved if you take the time to do it.
- Combine the chopped apples, raisins, sliced onions, and all of the spices in a large bowl. After the materials have been mixed together, pack them into a sterile glass quart jar.
- Add the brine to the remaining ingredients and mix well. If the brine does not fully cover the solid components, add a small bit of filtered water to bring it up to the appropriate level.
- Cover the jar with its lid, but leave it slightly ajar. This will allow the gases that will form throughout the fermentation process to escape. Put a small plate beneath the jar to act as a catchment area for any overflow that may occur while the jar is being fermented.
- Dedicate two full days to letting the jar of apple salsa sit out at room temperature. During this period, you should check for indications of fermentation at least once each day by removing the lid and looking for bubbles on the surface of the liquid. These will become more apparent if you apply a little amount of pressure to the meal. Yet don’t only check for evidence of fermentation; but come close with your nose and sniff for that clean but tangy pickled fragrance that signals the change that you want is occurring that is safe, pleasant, and nutritious for you. Because of the spices, the perfume of the fermenting fruit salsa will be more complex than the aroma of a ferment made just of vegetables.
- After the apple salsa has been fermenting for at least a day and a half, place it in the refrigerator or a cold, dark basement. Because the fermentation process will be slowed down to such a degree by the cold storage temperature, you won’t need to place the plate beneath the jar anymore. There shouldn’t be any overflow. If you want to keep the apple salsa in the refrigerator, the best place to do so is on the highest shelf of the main compartment, which is the area that is the coldest. The crunchiness of the apples will be preserved as a result of this action. Hold off on eating the salsa for at least another week before you do so.