Russian fermented apples (Mochenye yabloki)

1. Choose small, firm, blemish-free tart apples (e.g. Antonovka or Granny Smith); wash them and leave the stalks on.

2. Bring the water to the boil and let it cool to about 40 °C. Mix the rye flour with a little water until smooth, then add it to the warm water with the honey and salt; stir well and let it cool completely.

3. Pack the apples tightly, stalks up, into a large clean jar or ceramic crock.

4. Pour the rye and honey liquid over so the apples are completely covered; weigh them down with a plate and a small weight so they don't float.

5. Cover with a clean cloth and ferment at room temperature for 1 week (skim off the foam that forms on top every day and top up with cold boiled water if needed), then move to a cool place (cellar or fridge) for another 3-4 weeks.

6. Serve cold, whole or cut into wedges, with roast poultry or pork, or as a tangy-sweet treat on their own.

Tip: "Mochenye yabloki" (soaked apples) were the treasure of the old Russian winter pantry: lactic fermentation makes them sparkling, refreshing and slightly fizzy; traditionally they're layered with blackcurrant or sour cherry leaves – add a few if you have them.