Select apples of varieties such as Antonovka, Pepin, Anis, and others. Sort them, wash them, and tightly pack them into a barrel. Line the bottom and sides of the barrel with washed, scalded straw and add currant and cherry leaves. Cover the top layer of apples with straw, then place a cloth, a round lid, and a weight on top. Pour in the brine so the apples are completely submerged. Let the apples sit for 6–7 days at room temperature. Store the barrel at 32°F to 41°F (0°C to 5°C).
Dissolve the malt in water and bring it to a boil before preparing the brine. Mix the flour with water (1:2 ratio) and cook it.
For 11 kg of apples use: 200 g salt, 100 g malt or wheat flour, 15–20 g mustard, 40 g sugar or 220 g honey, 10 liters water, plus straw and currant and cherry leaves.
