season September
difficulty Easy
persons For the pantry
time 0 min.

Salted and dried Wild Apple

Ingredients
  • 10kg Wild Apple
  • 1200g sea salt
For apple tea
  • 3L water
  • Fennel seeds
  • Dried apples
  • Apple flowers
  • Apple juice
  • Lemon zest
Equipment
  • Salt tub
Directions
  1. Bring a pot of water to boil and prepare an ice bath.
  2. Blanch the wild apples for 15 seconds and transfer to an ice bath. Leave the wild apples to soak for 24 hours.
  3. Move the wild apples to a salt tub and cover completely in salt. Make sure the lid on the tub is airtight, and leave the wild apples in the salt for three days.
  4. Make the tea: boil the water with fennel seeds, lemon zest, lemon verbena, dried apples, apple flowers, apple juice. Let it infuse for 25 minutes.
  5. Add your tea to the wild apples in salt tub.
  6. Let rest for four weeks. Make sure the lid is airtight, and that all the apples are completely covered by the tea.
  7. Remove wild apples from the brine, and dry them in the oven at 55 degree Celcius until wrinkly. Pack in a hermetic container.
  • Tips

    These apples are really good when cut in small pieces, and used as an alternative to salt in your cooking.

  • Thorsten Schmidt

    Restaurant Barr

    Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.

    Thorsten Schmidt

    Restaurant Barr

    Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.

    Ingredient used in Salted and dried Wild Apple Show all

    Alternative ingredient for use in Salted and dried Wild Apple