Lacto-Fermented Apple Slices – Recipe

Lacto-Fermented Apple Slices are one of the most elegant and beginner-friendly fruit ferments you can make. With fresh apples, lemon, cinnamon, and a precise salt ratio, these Lacto-Fermented Apple Slices develop a bright, gently sour flavor with subtle cider notes and natural probiotic benefits.

This recipe uses a 500 ml jar and the Sunny Cap fermentation lid to ensure a safe, stable fermentation process.

If you're new to fermentation, start with our guide to the most important tools.

Why Make Lacto-Fermented Apple Slices?

Unlike vinegar pickled apples, Lacto-Fermented Apple Slices rely on natural lactic acid bacteria. The result is:

• Lightly tangy

• Naturally probiotic

• Gently sweet

• Complex and aromatic

The combination of lemon and cinnamon enhances both flavor and microbial stability. These fermented apple slices are perfect for:

• Cheese boards

• Yogurt toppings

• Salads

• Grain bowls

• Or as a refreshing probiotic snack

For more creative ideas, explore our fermentation recipe collection.

Ingredients (500 ml Jar)

• Apples – 300–350 g
  (peeled, cored, sliced 6–8 mm)

• Lemon – 2–3 thin slices or peel strips

• Cinnamon – 1 small stick or ½ tsp

• Salt – 2.2–2.5% of total weight

• Filtered water – as needed

Exact Salt Guide (Recommended for Fruit Ferments)

Fruit ferments require precision. For perfectly balanced Lacto-Fermented Apple Slices:

• 400 g total weight → 9–10 g salt

• 2.2% (8.8 g) = brighter, fresher

• 2.5% (10 g) = rounder, more stable

Most 500 ml jars finish around 380–420 g total weight once packed and covered.

Precise salt control is one of the most important fermentation fundamentals. Learn more about fermentation basics here.

Step by Step Method

1. Prepare the Apples

• Peel apples fully.

• Remove cores and pits.

• Slice evenly (not too thin).

Peeled apples ferment faster and develop a cleaner flavor profile.

2. Weigh the Contents