Fermenting at home is a great way to enhance and preserve the foods you already love. Our fermented food recipes help you culture probiotic creations that pack a flavor punch while enhancing your gut health. Explore our collection of fermenting recipes to find your new favorite dish.
SAUERKRAUT RECIPE: HOW TO MAKE SAUERKRAUT
Homemade Sauerkraut is probably the most well-known lacto-fermented vegetable. Old fashioned sauerkraut is made with thinly sliced cabbage and salt. Like any traditionally homemade food, sauerkraut can be made in a number of ways with all kinds of custom variations.
LACTO-FERMENTED “KOSHER” DILL PICKLES RECIPE
Fermented pickles have been around for hundreds of years and we have the best fermented pickle recipe for you to follow to start making your own fermented pickles.
Pineapple is a sweet fruit when fully ripe, so it lends itself well to a lightly carbonated, refreshing drink such as this tepache recipe.
Peppers are the sweethearts of summer. They love the heat, and add yummy flavor (and nutrition) to summer favorites like gazpacho, salsa, and stuffed peppers. They’re also full of vitamin C. Preserve them and make them even more nutritious (and delicious) through the process of lacto-fermentation.
To make the authentic brew our great grandmothers knew, all you need are few basic supplies and a little patience. Bottle your ginger ale in airtight beverage bottles while it is still actively fermenting so it retains some fizz.
Lacto-fermenting is one way to enjoy garlic with all the enzymes and nutrients intact (raw) but without all the heat. Lacto-fermenting garlic mellows it to a cross between raw and roasted garlic. And because it is simply brined whole cloves it is easy to do.
This recipe uses herbal seeds to replace the salt in normal kraut. Making this kind of ferment is a bit riskier when it comes to foreign bacteria having a foothold, so it is recommended that you make this kind of kraut in the winter and keep a close eye on it during fermentation.
When spring is in full swing you may be wondering what you can do with all of those spicy radishes besides eating them in salads or dipping them in ranch dressing. Due to their intense spiciness, radishes aren't as versatile as other vegetables.
Many herbs are usually caffeine-free for those who want to avoid caffeine stimulation. In this lacto-fermented herbal tea drink you can brew up whatever herbs you prefer, add sweetener and culture, and then allow it to ferment to your liking.
This ketchup is a great way to introduce your family to fermented foods. It has just the right blend of spices to make it taste similar to the store-bought kind, but with all the benefits of probiotic-rich fermentation.
Dill, mustard, and honey, all combined with whey and a bit of time, and voila! A condiment worthy of dipping and spreading on a variety of foods from corned beef to a cheese sandwich.