I recently acquired my mother's treasured copy of "Traditional Ukrainian Cookery" by Savella Stechishin. In it is a recipe that neither she nor anyone else in the family has ever tried: fermented apples. The recipe seems simple enough but there is nothing to say how the apples are to be served. Whole or cut? As a side dish or a snack? Any suggestions on how to make this odd dish and what to do with it when it's ready will be greatly appreciated.