Composition / ingredients
Cooking method
1. It is better to use apples not just plucked from the tree - let them lie down for a week. Then go through, choosing the undamaged and strong ones, wash them.
2. Put cherry leaves on the bottom of the barrel (with a volume of about 50 liters), then fill the barrel with apples (the stems should be on top), put cherry leaves every few layers of apples. When the barrel is filled to the top with apples, put the remains of the leaves on them.
3. Prepare the brine: add honey and salt to the water, if desired - cloves and cinnamon, then bring everything to a boil, stirring, remove from heat, let cool to room temperature.
4. Set the oppression on the apples, then pour the brine. At first, the brine will need to be added, as it will be absorbed into the apples.
5. Put the barrel in a dark, cool place.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Honey - 400 kcal/100g
- Carnation - 323 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Cherry leaves - 0 kcal/100g
- Ground cinnamon - 247 kcal/100g
