Cultured Applesauce

I’ve been reading a lot and trying to learn more about the fabulous world of traditional foods, especially the cultured/fermented foods. I’m trying to incorporate a variety of these cultured/fermented foods into my diet, to get a good variety of the healthy bacterias into my system.

One of my favorites, and the easiest and quickest by far, has been a cultured applesauce. This was the first one I tried, because it seemed like it would be the easiest food on a palate that is NOT accustomed to eating these types of foods. I’ve never, in my life, even tried a sauerkraut, properly cultured or not, so I feel a little timid about whether I can get used to the taste of that type of food. So applesauce it was. I got my recipe from this post by Real Food Forager for Cultured Applesauce.

Rather than using whey for the starter, I’ve been using this culture starter from Body Ecology. Find it here. In my warm kitchen (ranging anywhere between 70-80 degrees) , I only need to let it sit for about a day before putting it in the fridge, and this is what I end up with:

Cultured Applesauce

Cultured Applesauce


Yum! I’ve made this twice so far, and it is delicious! Apparently, it should stay fresh in the refrigerator for at least a few weeks, but one jar only lasts me about a week, eating it by myself.


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