Place the apples in a food processor or blender. Add the remaining ingredients and pulse until you have a smooth, evenly seasoned applesauce. Taste and the adjust seasonings as needed.
Transfer the mixture to 3 half-pint canning jars, leaving an inch of headspace in each jar. The headspace is important because the fermentation process can cause pressure from inside the jar. You don’t want an explosion of glass and applesauce.
Leave the jars on the counter for one to three days. Taste daily, and transfer to the refrigerator once the applesauce is tangy. If you leave it at room temperature for too long, it will turn to alcohol.