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Lacto-Fermented Dried-Apple Butter


With its short ingredient list and oh-so-simple steps, this apple butter recipe wins for efficiency and simplicity. It calls for dried apple slices, which are sometimes cheaper to keep on hand.



  • 4 cups dried apples
  • 1 teaspoon sea salt
  • ¼ cup whey or water kefir
  • ½ cup raw honey


  1. In a medium-sized pan over medium-high heat, cook apples in enough water to cover until they are soft. When they have cooked sufficiently, drain and cool.
  2. Process cooled apples in a food processor, along with the remaining ingredients, until smooth. 
  3. Pour apple butter into glass jars, leaving 1 inch headspace. 
  4. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  5. Culture at room temperature (60-70°F is preferred) until desired flavor is achieved, about 1-2 days. 
  6. If using a tight lid, burp daily to release excess pressure.
  7. Once the apple butter is finished, put a tight lid on the jar and move to cold storage. 

Makes about 2 quarts apple butter


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Dried apples on wooden cutting board

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