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
- 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.
- Process cooled apples in a food processor, along with the remaining ingredients, until smooth.
- Pour apple butter into glass jars, leaving 1 inch headspace.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor is achieved, about 1-2 days.
- If using a tight lid, burp daily to release excess pressure.
- 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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