Fermented Cinnamon Apples

3-4 organic apples (sweet)
1 tsp Himalayan salt
2 Tbsp cinnamon
4-6 whole cloves
Juice of 1 lemon

• Optional Culture Starter: 1-2 tablespoons of whey, kombucha, or brine from another successful ferment (helps kickstart fermentation, but not essential). 

Filtered or well water

1. Prepare the Brine: In a bowl or separate jar, whisk the salt, lemon juice, and optional starter culture with about ½ cup of the water until the salt is fully dissolved.
2. Pack the Jar: Pack the apple chunks and the cinnamon stick(s) into the clean quart jar. Pack them firmly but without mashing.
3. Add Liquid: Pour the brine mixture over the apples. Then, add enough additional filtered water to completely cover the apples, leaving about 1 inch of headspace at the top of the jar for expansion.
4. Submerge Apples: Place the fermentation weight on top of the apples to ensure all solids remain submerged under the brine. This is crucial for preventing mold.
5. Seal the Jar: Secure an airlock lid or standard lid onto the jar. If using a standard lid, slightly unscrew it once or twice daily to release excess gas (“burp”). Place the jar on the kitchen counter, out of direct sunlight, perhaps on a plate to catch any potential overflow.
6. Ferment: Allow the apples to ferment at room temperature for 2 to 5 days. Fruit ferments quickly due to its high sugar content, so check them daily. You should see bubbles forming in the brine and the mixture will smell slightly alcoholic or tangy.
7. Store: Once the apples are fermented to your liking, remove the weight and replace the lid with an airtight one. Store the fermented apples in the refrigerator for up to 2 months.