Core and chop apples into small bite-sized pieces and place in a large mixing bowl.
Add your lemon juice and allspice along with remaining ingredients together in the bowl.
Add ginger slices to bottom of jar as you just want the flavor to infuse your salsa.
Pack your salsa mixture into the jar. Now is the time to add a weight on top of your salsa to keep the apples under the brine and gain the best flavor. I use a wide mouth canning jar to pack the salsa in and then the small jelly jars fits just inside and holds your salsa under the brine.
Make your brine by mixing the salt and water together, and pour into packed jar. If there isn't enough water to cover, add a little more. You want to only leave about an inch of space in the jar.
Close jar tightly and let ferment for 24-48 hours at room temperature, then move to fridge. It should be a bit bubbly, and smell awesome! Enjoy chilled!
Make sourdough cinnamon chips by cutting sourdough tortillas into wedges, lightly brush with coconut or olive oil, and sprinkling with a cinnamon sugar mixture then baking for a few minutes until crispy. These are perfect for dipping in the salsa and topping with the Cashew Sour Cream! (recipe here on my blog)
Eat for Living
If we haven't met ... Hi! I'm Jennifer Lloyd, a Holistic Nutritionist and Health Coach. I am passionate about living a life of health and vitality and inspiring my clients to take their own lives to the next level.