Lacto-fermented Applesauce


When fall is in the air you’ll know it from the smells of apples and pumpkins emanating from your kitchen. Apple pies, pumpkin pies, apple pancakes, pumpkin bread, applesauce, pumpkin butter; these are just a few of the mouth-watering treats of autumn.

Surprisingly, these foods could all be cultured or made with cultured foods. From sourdough to kefir cheese, throwing a cultured twist into your favorite fall recipes may be just what you need to throw some spice and variety into your menus.

While cultured applesauce may sound new and stange, you won’t be disappointed. Culturing the applesauce gives it a flavor and excitement that you just can’t get from cooked-down applesauce.

By leaving the apples raw you are keeping all of the enzymes intact, but you can also culture regular cooked applesauce. And the addition of whey or water kefir will give your applesauce a friendly bacteria boost!


  • Approximately 7 medium-size apples
  • 2 tablespoons whey or water kefir
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt (optional)

  1. Peel apples if desired and chop into chunks. Process in food processor until you achieve the thin or chunky texture you desire.
  2. Mix in whey, cinnamon, and salt if using.
  3. Transfer to a quart jar, leaving at least an inch of headspace. Seal and culture at room temperature for 1 to 3 days, depending on the temperature.
  4. Transfer to cold storage. Should keep for 1-2 months.

Please note that you must check this ferment frequently because it is made of fruit. The lactic acid bacteria can quickly convert to an alcohol ferment so be careful that you only culture for a short period of time, especially if the temperature is warmer.

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Lacto-fermented Applesauce

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