Russian Brined Apples ясные яблоки
4 qt.
A Russian lactofermented preparation of the yellow Antonovka apple. Versions of this pickle exist in several Eastern European countries, all which typically use the yellow Antonovka apple or similar varieties. Other tart, firm, very ripe apples (such as Golden Delicious) may be used instead. The inclusion of rye in the ferment seems to be for introduction of starter cultures to quickly get fermentation underway. I suspect other sources of yeasts and bacteria can be used with equal success, though some sources suggest the rye does contribute to the flavor. After fermentation, the apples will become firm to soft and turn almost translucent just beneath the skin.
Russia
Ingredients
Instructions
Instructions
Place herbs in the bottom of a 1-gallon fermentation vessel with a lid. Add the apples on top, wedging them in securely to help prevent floating.
Measure enough water to cover the apples by a couple of inches in the fermentation vessel, and pour it into a pot along with the rye flours and salt, whisking well to combine.
Bring brine to a slow boil, then remove from heat and let cool. Stir in honey and starter to dissolve.
Pour brine over apples. Cover with cherry and currant leaves, then close tightly with a lid. Leave at room temperature 5-6 days. Fermentation should be noticeable within 48 hours.
Remove the material that rises to the top of the ferment at least every 12 hours. Add additional boiled and then cooled water as necessary to keep the apples submerged.
After the first 5-6 days, transfer vessel to a refrigerator and let ferment for 30-60 days. The apples improve with longer storage. Keep for up to a year.