Coarsely chop the apples.
Place in a food processor with the remaining ingredients and process to form a chunky texture.
Transfer to a sterilised jar. Ideally it should fill the jar, leaving about an inch of space at the top.
Place the lid on top and leave in a dark, cool place for a day or a little longer, if you like it to take slightly more fermented – it should taste slightly tangy. Each day you may need to release excess pressure by releasing the lid.
Once fermented, place in the fridge. It should keep for at least a couple of weeks.
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