My favorite apple variety.

I usually used it raw. But this year I decided to experiment.

From left to right, Antonovka: soaked, fermented and pickled.

About fermentation. I was afraid that there wouldn’t be enough cabbage juice for my container. But overnight the cabbage shrunk, and I added the same amount. As you can see, the juice has already reached the middle of the jar.

We are waiting 40 days for the results.

Thanx for watching the post.

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