A true Russian delicacy: how to make traditional soaked Antonovka apples

Mochenye apples are the result of natural lactic acid fermentation. This process transforms fresh fruit into a tangy, sweet-and-sour delicacy. These preserved apples serve as a sharp accompaniment to roasted poultry or as a crisp alternative to pickled cucumbers in winter salads and vinaigrettes. Ingredients Antonovka apples: 10 kg Water: 10 l Sifted rye flour: 200 g Currant leaves: 30 pcs. Cherry leaves: 30 pcs. Salt: 2 tbsp. Preparation Process 1. Raw Material Selection Select only firm fruits. Discard any apples with bruises or signs of decay, as a single damaged fruit can spoil the entire batch. Rinse the selected apples in cool water. 2. Packing Use a wooden tub or a large enamel container. Place half of the cherry and currant leaves at the bottom. Arrange the apples in rows, positioning the stems facing upward. Layer the remaining leaves between the rows of fruit, finishing with a dense layer of leaves on top.