Brined apples
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Brined apples (or soaked apples) — a dish of Russian cuisine; a traditional way to preserve apples from harvest to harvest. Apples preserved with the help of lactic acid and alcoholic fermentation.
Recipe[edit]
The recipes work only for light-colored apples of autumn and winter varieties with a dense pulp. It is necessary to line the bottom and sides with scalded rye or wheat straw; it not only protects against mechanical damage, but also improves their color and taste. Apples should be packed tightly in layers, overlapping each layer with straw, cover the top layer with straw with a layer of 2–3 cm and a boiled canvas or a wooden circle.
In the first 5–6 days, the solution must be topped up as needed, since apples absorb water well and the upper layers are exposed, which can lead to decay of the fruit and damage to the entire tub. First (12–14 days) apples are kept at a temperature of 15–18°C, then, if fermentation proceeds normally, it is placed in a cellar. At a temperature of 4–6°C, the fruits ferment slowly. After about 30–40 days, the brined apples are ready to eat. In the basement, the products are stored until May–June.
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