We harvested our first half-crop in 2010, which was a success. With five varieties – Bramley, Red Windsor, Red Devils, Egremont Russet, and Red Falstaff – we create our own unique blend of organic apple juice. She blogs over at Oh Lardy about a variety of real food topics.In 2007 we planted 928 apple trees to form an orchard on one of the South-facing hills of the farm. She lives outside Chicago and is passionate about real food, exercise and general health and wellness. Tamara is a wife, a mother, a Certified Healing Foods Specialist, a blogger, Holistic Health Coach and real food advocate/educator. What are your favorite fermented juices? Meet Tamara of Oh Lardy So, if you don’t have a juicer, you could try this route and see if it works for you! They tasted very similar to the fresh juiced apple juice, but less ‘apple-y’. I let sit at room temperature for 3 days and they each became a successful ferment. I followed the same routine…poured into a quart size jar, added pinch of salt, culture starter and tightened lid. The other was an apple cider with spices added already. One was a regular unfiltered apple juice. I tried to find ones that did not have preservatives (except ascorbic acid). I purchased 3 types of apple juice and cider. While fresh juiced, organic apples are always the best way to go for making this juice, I decided to try to ferment store bought pasteurized juice. Should last about a month in the fridge, but you will drink it faster than that!ĭon’t have a juicer? Don’t worry! You can still make the juice!.Transfer to the refrigerator and enjoy!.Pour the mixture into quart size mason jar.Add culture starter or whey and salt to the fresh apple juice.Juice the apples, skimming off as much foam as possible.1 tsp powdered culture starter or 2 Tbsp whey.about 9 organic apples, enough for one quart of juice.You could even add some fall spices like cinnamon or clove if you would like. I found I liked mixing mine with a bit of naturally sparkling water while my daughter enjoyed it by itself over a few cubes of ice. I put it in the refrigerator and we enjoyed it over the next few days. It was DELICIOUS! It tasted creamy, almost like liquid butterscotch. If you have a lot of sediment, you may want to strain the juice as you pour into a glass. There was still a little foam at the top (no big deal) and the sediment from the apples had settled to the bottom. (please ignore that the lid says ‘salsa’! I reuse my mason jar lids often! □ )Īt the 3 day mark, I noticed bubbling, fizzing and pressure on my mason jar lid, which is a good sign that this ferment was a success. I poured it all into a quart size mason jar and covered tightly with a lid and let sit at room temperature for 3 days. You could easily sub liquid whey for culture starter but I prefer to use culture starter for my ferments. Then I added a teaspoon of powdered culture starter and a pinch of salt. There is a lot of foam produced when juicing apples! I juiced about 9 apples, enough to make a quart of juice. I gathered my apples, organic of course, and washed them well for juicing. I thought I would modify the juice a bit as I think many of the fermented recipes in NT use too much salt for my taste! Yum! Fermented apple juice sounds perfect, especially for this time of year! I was flipping through Nourishing Traditions and noticed a recipe for apple juice. We love those drinks but I was ready to add a new one to the arsenal! I tend to always make the same 3 things, though: Fermented orange juice, lemonade and kombucha tea. I have been trying to add more probiotic beverages to our rotation at home. I love experimenting with new combos and new recipes! It is so easy to make fermented foods at home. There are many benefits to eating fermented foods daily, which is why I am very intent on eating them with every meal. They are a key part of a healthy, traditional foods diet. We will ferment just about anything… kraut, carrots, berries, kohlrabi, cranberry sauce, kumquats…you name it, we will ferment it!įermented foods are full of probiotics, enzymes, vitamins and are easier to digest than non-fermented foods. We love fermented foods over here at Oh Lardy. She is the master at making fermented fruit cultures! I hope you will try this healthier alternative to store bought apple juice! I met Tamara a year ago and I am so excited to have her share this recipe with you all today. Tamara of Oh Lardy is stopping by today to share a fermented apple juice recipe. While I am off at the Weston A Price Conference for the second half of this week, I enlisted one of my favorite bloggers to help me out with a guest post. I may receive commissions from purchases made through links in this article.
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