Soaked apples with rye flour

Apples need to choose hard varieties, preferably late ones, and their size should be small, since we will cook them in a jar and they should fit through the neck. Apples should be undamaged and not overripe.

The prepared apples should be washed and wiped dry with a clean towel.
Wash and scald the jar, as well as the plastic lid.
Wash and dry mint and currant leaves. If you like other fragrant leaves/herbs, you can use them instead of or together with the suggested ones.
Put the apples tightly in a jar, put the leaves on top.
Mix salt, rye flour and sugar, dilute with water and pour the resulting solution over the apples. Save the rest of the solution (in the refrigerator).
Put the apples to ferment in a warm place. It will take from 3 to 7 days. The brine will bubble up and change color (become cloudy), and the apples will absorb some of the liquid. So it's time to top up the preserved brine in the jar.
Put the apples in the basement for the end of fermentation and storage. Apples will need a few more months (at least one and a half) before they are ready.

Bon appetit!