I will never make regular applesauce again! Not only does this fermented version of applesauce carry greater health benefits, but I’ve discovered that I also like it better than the regular cooked one.
As you know, probiotics foods (and supplements) carry the types of healthy bacteria that inhabit your intestines. It’s what we call intestinal flora. These little critters are essential to good health in several different ways. For example, they are essential for proper digestion and absorption of nutrients; they even create certain vitamins for us in the process. They also act as your first line of defense from pathogens. And, as if that weren’t enough, they are also involved in weight management, being resistant to allergies, and even overcoming depression.
The health of your belly ecosystem is negatively affected by things like antibiotics, eating sugar, alcohol, and fried foods, among other things. So eating probiotic and prebiotic foods is a vital ingredient to any healthy lifestyle.
Enter probiotic applesauce.
This is a lacto-fermented applesauce where the starter culture is provided by whey (these cultures of live bacteria are the probiotic). The natural pectin in the apples is a great prebiotic, which is the food the healthy bacteria feed on and helps clean your intestines.
Another benefit of this applesauce is that it has no added sugar. So yes, it is less sweet than your store-bought kind, and because of that it will be even less likely to feed the bad bacteria and yeasts that are present in your gut.
- 7 medium apples
- 2 tablespoons liquid whey
- 1 teaspoon unrefined sea salt *
- 1 ½ teaspoons ground cinnamon
* The salt is optional, but it’s ideal in order to prevent the wrong types of bacteria from multiplying. The salt creates a brine that fosters the lacto-bacteria’s thriving.
- Peel and cut your apples in chunks. Then process them in a food processor until you reach your desired consistency. The apples will begin to oxidize -which is what would happen when you cook them anyway.
- I collected the whey from plain grass-fed yogurt. All you have to do is strain some yogurt on a fine mesh sieve lined with a couple of layers of cheesecloth. (I used my nut-milk bag). Just let the whey naturally seep through.
- Add the whey, cinnamon and salt to your mix. Then place in a quart jar with a secure lid.
The flavor will continue to develop, but after the initial fermentation process, keep the applesauce in the fridge. It should keep well for up to 3 months.
Like I said, I don’t think I’ll ever make apple sauce any other way. I hope you like it too!