Ingredients for the recipe

For the malt:

• 10 liters of water
• 200 grams of rye flour
• 2 tablespoons of salt

For the sweet water:

• 10 liters of water
• 400-600 grams of sugar or honey
• 3 tablespoons of salt
• Currant or cherry leaves for marinating apples

Apples

Recipe for soaked apples

To prepare the malt, pour boiling water over the rye flour, add salt, and mix well. Then let it cool and strain. To prepare the sweet water, take sugar or honey, add water, salt, bring to a boil, and cool.

You can take an enameled dish without cracks or a large glass jar for soaking apples, about 5 liters in size, that fits in the refrigerator. After washing and sorting the apples, lay a layer of currant or cherry leaves on the bottom of the dish. On the leaves, put a few rows of apples, then add another layer of leaves. On top of the leaves, again, put a few rows of apples.

In this way, fill the entire dish with apples, covering the top layer with leaves. Pour malt, sweet water, and put a weight on top. Then put the jar or dish with the apples in a cool place or refrigerator.

During the first 4 days, the apples will absorb a lot of moisture, so it is necessary to add malt and cold water, otherwise the apples will darken. During the soaking, the liquid level should be a couple of centimeters above the weight.

After 40-50 days, the soaked apples are ready.