Select apples of varieties such as Antonovka, Pepin, Anis, and others. Sort through them, wash them, and tightly pack them into a barrel, lining the bottom and sides with washed and scalded straw, along with leaves from currants and cherries. Cover the top layer of apples with straw, then place a cloth, a round lid, and a weight on top. Pour in the brine (the apples should be completely submerged). Let it sit for 6-7 days at room temperature. Store at a temperature between 32°F and 41°F (0°C to 5°C).
Before preparing the brine, dissolve the malt in water and bring it to a boil. The flour should also be mixed with water (in a 1:2 ratio) and cooked.
For 11 kg of apples: 200 g of salt, 100 g of malt or wheat flour, 15-20 g of mustard, 40 g of sugar or 220 g of honey, and 10 liters of water, along with straw and leaves from currants and cherries.