fermenting friday: lacto-fermented applesauce

i have a very inconsistent relationship with oats. sometimes i love it so much i eat it multiple times a day and other times i can’t even imagine a single globular of oats passing my teeth. right not i’m in love with oats!

partly because of this…

IMG_2030lacto-fermented applesauce!

warning: by itself this doesn’t taste very good. unless you have a taste for things that don’t taste very good, like apples and salt. which some people think tastes very good. i wonder about their tastebuds.

but when introduced to oats, honey, sprouts, and bananas, this applesauce goes from only slightly palatable to the best thing ever.

the recipe:


  • 2 or 3 large apples of your choosing. i used red delicious because they were the prettiest but you can use any apple you like.
  • the juice of half of an orange
  • 1 tsp cinnamon
  • 2 tsp sea salt
  • 1 quart mason or clean spaghetti sauce jar.


  • peel and shred your apples. you can dice them or pulverize them if you would like.
  • put all of the ingredients in the jar and smoosh around until coated.
  • fill the jar with water. you want all of your apple bits to be submerged.
  • put the cap on and leave on the counter for about a week or more.
  • put into the fridge.

recipe for living oatmeal:

prior to the consumption date you will need to sprout mung beans, amaranth and black sesame seeds. or use your favorite sprout!

the night before – soak desired amount of oats.

the morning of – rinse and cook oats in an appropriate amount of water. when complete add sprouted ingredients, a teaspoon of raw honey (when raw, honey contains enzymes that are alive) one banana, and lacto-fermented applesauce.

voila! a bowl of life that will make you feel alive. super yum.

give it a try and tell me what you think.




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