July in Cincu is pregnant with apples, all kinds dripping off ancient trees, ripe with yeasts. Thyme was also in easy reach and I harvested some to help us stretch time, making a ferment that ordinarily would be three weeks. Thyme for time, time for thyme. Using a simple sauerkraut method and tasting the saltiness to be a little less salty than olives, the apples were fermented enough to affect the flavour but still remain crunchy.