1.5tbspwater kefir(See the notes below for the recipe I used to make water kefir)
1/2tsppumpkin pie spice
Peel, core, and chop your apples into chunks.
Add the apples to your blender along with the water kefir, pumpkin spice, honey, and salt.
Process until you achieve a thin, slightly chunky texture or whatever consistency you desire.
Transfer to your mason jar, leaving at least an inch of headspace.
Cover your jar with a tight lid and set aside out of direct sunlight at room temperature (60-70°F is preferred) for 1 to 3 days. If using a tight lid, burp daily to release excess pressure.
Once the applesauce is finished fermenting, you can store it in the fridge or other cold storage. The flavor will continue to develop as it ages. It should keep for 1-3 months.
Warning: Taste test your fermented applesauce daily. It should have a fresh apple flavor with a bit of tang. If it tastes like alcohol, you’ve left your apple ferment at room temperature for too long. Because this ferment is made with fruit, the lactic acid bacteria can quickly convert the liquid to alcohol.
I used this lemon ginger water kefir recipe (https://theoldwalshfarm.com/how-to-make-water-kefir-in-4-easy-steps/).