1–2 fresh apples (any variety you prefer)
Filtered water
Natural salt (unrefined sea salt or Himalayan salt)
A clean glass jar with a loose lid or a small plate/dish to rest on top
Preparing the apples
Wash your apples well.
Slice them thinly. The thinner they are, the faster they will ferment.
Keep the skin on. Apple skin contains pectin and beneficial compounds that enrich the end result.
Remove the seeds and hard inner core.
Place the slices in the clean jar, but leave enough space for the liquid to completely cover them.
Making fermentation brine
The ideal brine ratio is:
4 cups filtered water + 1 teaspoon natural salt
Stir until the salt is completely dissolved.
(If you have more or fewer apples, just keep the same amount.)
Pour the salt water into the glass until all the apple slices are completely covered.
