You keep hearing about fermented foods and their magical probiotic powers, right? They’re super beneficial for your gut health, and so… you trot on over to your local Whole Foods and pay $10 a jar for some sauerkraut.
And it’s good stuff.
Jump to RecipeTangy and tart, it’s the perfect accompaniment to some deliciously fatty brats. Toss on a little whole grain mustard and you have a feast.
But that sauerkraut… it gets b.o.r.i.n.g to always be eating the same old sauerkraut.
Isn’t there some probiotic deliciousness that isn’t cabbage?
Bring on the fermented ginger applesauce. Uh huh, that’s right, it’s science experiment time.
This recipe takes classic applesauce to the next level with the addition of fermented ginger. The zingy spice adds a unique depth of flavor while providing a boost of gut-friendly probiotics. Enjoy this tangy treat on its own, as a topping for pancakes, or stirred into yogurt.
Fermented Ginger Applesauce
Ingredients
- 1.5 – 3 lbs apples Gala, Honeycrisp, or Fuji work best
- 1.5 – 3 TBSP water kefir or coconut milk kefir
- 1 TBSP raw ginger peeled and chopped
- 1/2 lemon, juiced
- 1 TBSP Manuka honey (or local honey) optional
Instructions
- Core and chop apples into chunks.
- Peel and chop ginger.
- Add the apples and ginger to your food processor or blender along with the water kefir, cinnamon, lemon juice, and honey, if using.
- Process until you achieve a slightly chunky texture or smoother if you like… whatever looks like “applesauce” to you.
- Transfer mixture to your mason jar (wide mouth), leaving at least an inch of headspace… that’s what the space at the top of the jar is called in fermentation lingo.
- Taste it. You want to know what the pre-fermentation product tastes like.
- If you have glass fermentation weights, plop one of those in the top of your mason jar.
- Cover your jar with a lid and set aside out of direct sunlight at room temperature (60-70°F is preferred) for 1 to 3 days. If using a tight lid, burp twice daily to release excess pressure. You do NOT want an applesauce explosion on your hands.
- As it ferments, taste test your applesauce daily. It should taste like tangy apples. If it tastes like booze, welp… you’ve left your applesauce ferment at room temperature for too long, and now you have a completely different fermented product. Fermented fruit can turn to alcohol pretty quickly, especially in a warm kitchen, so check it frequently.
- Once the applesauce is finished fermenting (before it turns to alcohol) put it in the fridge. This will stop the fermentation process and will keep the flavor as is for about a month.
- Eat a few spoonfuls with each meal. If you're brand new to eating fermented foods, start with one spoonful a day to minimize any bloating or gas.
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