Fermented Apple Slices

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Fermented apple slices make great garnishes for sandwiches and winter salads.

From the Vitality Food Feature ‘Preserve Your Harvest the Old Fashioned Way‘.

These make wonderful additions to winter salads and tasty garnishes for sandwiches, wraps and other foods needing a little something special. This recipe makes two (500 ml) canning jars for sampling.


  • apples
  • 1/2 tablespoon sea salt
  • 2 tablespoons whey
  • piece of cinnamon stick, a few cloves, or pinch of nutmeg

1) Core and slice enough apples to fill jars. Place them into a bowl (in the photo, I’ve shown the skins left on, but you can peel them if you wish)

2) Sprinkle the apples with sea salt, mix well. Pack apples into jars.

3) To each jar add 2 tablespoons whey.

4) Cover with water, leaving 1/2 inch headspace for pressure. Put on lids and leave in warm place 3 days.

5) When fermenting has stopped, store apples in fridge or cool place – grandma stashed many jars of these tasty apples in the root cellar to do over winter.

6) You can, of course, add a piece of cinnamon stick, a few cloves, or pinch of nutmeg to the jar for hint of special flavour.


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  1. E
    November 24, 17:44 Eve

    Hello Linda,

    I want to try making fermented apple slices from your recipe. Can I do it without using whey?

    Thanks & stay healthy!


    Reply this comment
  2. L
    November 25, 12:13 Linda Gabris

    Hi Eve
    How nice to hear from you!
    Yes, you can ferment the apples without a starter such as whey and they will turn out fine. I have tried both ways with good results.
    Take care and stay safe.

    Reply this comment
  3. r
    September 12, 21:29 reerrty

    Very informative post. This is my first visit to this location. Your blog has a lot of interesting content, especially the discussions.

    Reply this comment

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