Easy Naturally Fermented Apple Salsa Recipe (2024)

By Katie Kimball @ Kitchen Stewardship® / Published: 09/15/2015 / Updated: 09/27/2020

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Table Of Contents

  1. Picking the Best Apples for Apple Salsa

Want to use up all of those apples but sick of making applesauce? Fermenting apples is an easy place to try fermentation for the first time. A salsa apple ferment is a crowd pleaser.

This is a guest post from Jo at Nourishing Time. Ferments are an area I feel I’ve been lacking in here at KS so I’m glad to welcome her with this yummy recipe! Fermented foods are key to healing your gut as I said in yesterday’s post, 100 Steps to Healing Your Gut

Easy Naturally Fermented Apple Salsa Recipe (1)

Apple salsa is super simple, so delicious and quite versatile! We love to eat it on its own, or thrown into a yummy grilled chicken salad. When fermented, it adds a host of beneficial bacteria and increases the nutrients naturally in the ingredients included.

The recipe below is for a very simple apple salsa, and you’re welcome to include additional ingredients that you think may go well. I sometimes like to add some chopped bell peppers, but it’s delicious as-is!

Easy Naturally Fermented Apple Salsa Recipe (2)

Picking the Best Apples for Apple Salsa

Many apple varieties will work with this recipe. I personally prefer to use Gala, Fuji and/or Honeycrisp apples. The only real requirement is that you use very fresh, very crisp apples. Well, even that’s not completely necessary, but less crisp apples may lead to a mushier (but still edible) salsa. You can leave the skin on if you’d like.

This recipe will make you a quart. I like to make several quarts at a time because we devour it so quickly. We love it almost as much as pineapple salsa!

Easy Naturally Fermented Apple Salsa Recipe (3)


Easy Naturally Fermented Apple Salsa Recipe (4)

Easy Naturally Fermented Apple Salsa

5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 3 reviews

  • Author: Jo
  • Prep Time: 15 mins
  • Cook Time: 24 hours
  • Total Time: 24 hours 15 mins
  • Yield: 1 quart 1x
  • Category: Condiments
Print Recipe



  • 23 large, crisp apples
  • 1/2 large red onion (or about 1/2 cup packed), finely chopped
  • 1 jalapeno
  • 1/2 inch fresh ginger (optional)
  • 1/2 tsp. allspice
  • 1/2 lemon, juiced
  • 1 tsp. salt
  • Approximately 2 cups water


  1. Start with a clean 1L (or quart) jar with a lid. I love Fido and mason jars most.
  2. Core and cube or chop apples into bite-sized pieces. Add to a large mixing bowl.
  3. Add finely chopped red onions.
  4. De-seed and slice jalapeno in 4 or more pieces and add to bowl.
  5. Add ginger (whole) to bottom of jar as you just want the flavor to infuse your salsa.
  6. Add your lemon juice and allspice to the mixing bowl and mix all your ingredients together.
  7. Pack your salsa mixture into the jar. Now is the time to add a weight if you’re using one–although it’s not essential, it can help apples stay under the brine and gain the best flavor.
  8. Mix salt (Use the code kitchenstewardship for 15% off of your first purchase) and water together, and pour over into packed jar. If there isn’t enough water to cover, add a little more. You want to only leave about an inch of space in the jar.
  9. Close jar tightly and let ferment for 24-48 hours at room temperature, then move to fridge. It should be a bit bubbly, and smell awesome!
  10. Enjoy chilled!


You can also use sourdough tortillas to make sourdough cinnamon chips by cutting tortilla into wedges, misting with coconut oil, and sprinkling with a cinnamon sugar mixture then baking for a few minutes until crispy. These are perfect for dipping in salsa!

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Katie’s notes: Fermented foods are SO important to a healthy diet. I’m big on probiotics and having a healthy gut, so I was pleased to add this recipe to KS. It’s a great way to get started with fermented foods without worrying about grains, SCOBYs or other “trickier” forms of bacteria.

Easy Naturally Fermented Apple Salsa Recipe (5)

What’s YOUR favorite type of salsa?

Keep Your Gut Healthy

  • 100 Steps to Heal Your Gut
  • Why Do I Have Stomach Pains After Eating?
  • What Does It Mean to Heal My Gut?
  • Health Benefits of Yogurt

Easy Naturally Fermented Apple Salsa Recipe (6)Jo is an attached mom to her smarty-pants son and a full-time student majoring in Public Health. She is fascinated with holistic healing and loves to read, cook and ferment anything she can get her hands on in her spare time. She blogs at Nourishing Time about natural ways of improving health through food and positivity. Like Nourishing Time on Facebook by clicking here.

Unless otherwise credited, photos are owned by the author or used with a license from Canva or Deposit Photos.

Category: Food Preservation, Real Food Recipes

Tags: appetizer, apples, condiments, fall, fermented foods, side dish, traditional foods

Easy Naturally Fermented Apple Salsa Recipe (2024)


How long does it take to ferment apple? ›

How long does it take to ferment apples? The fermentation process for apples typically takes 1-4 weeks, depending on the desired level of fermentation and the ambient temperature. Warmer temperatures can speed up the fermentation process, while cooler temperatures may slow it down.

How long does apple juice need to ferment? ›

Ferment the juice in fermenters with airlocks, taking care to exclude air and insects. Fermentation will usually take three to six weeks, depending on temperature and yeast, and once it has ceased, immediately siphon the cider off the sediment into a clean fermenter.

Is it okay to eat fermented apples? ›

Apples are an excellent source of prebiotic fiber — the type of fiber consumed by the good bacteria in your gut (probiotics). Fermenting apple slices creates probiotics in them; thereby, having both prebiotic fiber and probiotics in one source. A perfect healthy food for snacking.

What happens when you ferment apple? ›

The result of fermented apple juice is cider, which requires the natural yeast in apples to be present for the fermentation process. Cider is simply fresh pressed apples but cider takes on different meanings depending on where you are in the world.

How long does it take for apple cider to ferment naturally? ›

The fermentation time will depend on the room temperature and the initial starting gravity. 5 to 14 days is just a guide. The slower the fermentation the better the cider will taste. It is really important not to exceed 27°C.

Will apple juice ferment without yeast? ›

Apple juice will ferment without adding anything to it, so many cider makers use this process. Others add sulphates to kill non yeast bacteria, or add commercial yeast that will dominate the natural yeasts and give a unified (some say less complex) flavour.

Why isn't my apple juice fermenting? ›

If you added a cultured yeast and fermentation has not started within 2 weeks, you might need to add a yeast nutrient to kick-start the yeast back into healthy growth. If the weather is cold, move the juice to a warmer place.

Should I boil apple juice before fermenting? ›

I do recommend at least pasteurizing the juice of from fresh pressed apples. Bring the juice to 160°F for a few minutes, then cool to 65°F before pitching yeast. Boiling the cider can be done but this changes the flavor and boils off water increasing sugars. Not all cider makers pasteurize or boil.

What temperature do you ferment apple juice? ›

Slow is good. The cold room is good. The pros even will brew in a room around 55-60F (13-15.5C).

Can store-bought apple juice ferment? ›

If you mean will shop bought apple juice ferment without adding yeast then it depends. If the apple juice has preservatives in it eg sulphites/sulphur dioxide then it will not spontaneously ferment (it might after standing open for some time (many days)).

What are fermented apples called? ›

By definition, “cider” is the fermented juice of apples. In the United States, cider is sometimes used to refer to the non-fermented juice of freshly-pressed apples, leading to the terms “hard cider” and “sweet cider” to distinguish them. The term “cider” will be used here to describe the fermented product.

What is a fermented apple called? ›

Fermented apple juice is called “hard cider.” In Europe, all non-fermented apple juice is referred to as “juice”, and fermented apple juice is referred to as “cider.” Worldwide, cider varies in alcohol content from less than 3% alcohol by volume (ABV) as found in French cidre doux, to 8.5% ABV or above in traditional ...

What alcohol does fermented apples make? ›

Cider (/ˈsaɪdər/ SY-dər) is an alcoholic beverage made from the fermented juice of apples.

How long does it take for apples to turn into alcohol? ›

Ferment in primary for about five to seven days, then rack into a secondary and ferment until specific gravity gets to 1.000 (0 °Brix), or a bit lower. Check the hydrometer reading to be sure fermentation is complete, and wait for the fermenter to clear — typically takes about two to three weeks for cider.

Which fruits ferment the fastest? ›

Purple grape, white grape, and peach juice fermented to potential alcohol the fastest. Fermentation was complete in 6 days. Apple, pear and pomegranate juices also had high sugar content and fermented to potential alcohol in 9 days.

How long does it take for fruit to ferment? ›

Fermentation occurs once bubbles appear on the fruit because the yeast is digesting the sugar and converting it into alcohol. Fruit tends to ferment quickly, in 24 to 48 hours. However, some people prefer to ferment the fruit for up to 2 to 3 weeks.

How long to ferment apples for vinegar? ›

Keep the containers away from direct sunlight and maintain the temperature at 60 to 80 degrees F. Full fermentation will take about 3 to 4 weeks. Near the end of this period, you should notice a vinegar-like smell. Taste samples daily until the desired strength is reached.


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