April 21, 2006, Newsletter Issue #13: How to de-carb your apples

Tip of the Week

Believe it or not but you CAN remove carbohydrates our of vegetables and even whole fruit! Here's how.



Take medium-size green apples, rinse well, and put into a ceramic or other chemically neutral pot, and pour water over them, enough to cover. Remove apples and measure the water. To every 4 cups, add a tablespoon of salt and 2 tablespoonful of sugar or honey. Don't worry about the carbs: in the process of fermentation, most of them will go (see explanation below).



Boil the liquid and immediately put the apple in the pot. Cover with "breathable" cloth and put into a warm place, for example, on top of the refrigerator close to the back edge (refrigerator releases heat into the room). Keep warm for 2 or 3 days or until the liquid becomes less transparent and apples change their color to yellowish one. Put into refrigerator to cool.



The friendly bacteria start multiplying in sweet warm environment, eating the sugar or honey first, then, as the apples yield their carbohydrates into the liquid, the bacteria eat the carbs, too.



Every fruit or vegetable releases unique combination of chemicals encouraging different breeds of bacteria to multiply. The fermented apples therefore have their unique taste and aroma, which are different from fermented cabbage, mushrooms, or red beats and also from fresh apples.

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