All year we look forward to the goodness of summer. Tomatoes fall heavy from the vine. Berries glisten and plump on the bush. Cucumbers crunch and cool us on hot days.
Summer is the time to put food by, and for those who love to ferment vegetables, it is the height of fermentation season.
If your garden is overflowing and you wish to bypass preservation means that may not be as sustainable or healthy, try these ferments for all of the bounty of summer enjoyed year-round.
- Shredded Ginger Carrots.If you prefer a faster fermenting carrot with the lovely accent of ginger, try these shredded ginger carrots.
- Carrot Sticks. These super simple fermented carrot sticks are easy to make and versatile. Just use whatever herbs or seasonings (garlic, onions) you have coming up in the garden.
- Dill Pickles. Bring some tang and probiotics to everyone’s favorite dill pickles by fermenting them instead of canning them.
- Strips. Make the most of the absorbent nature this vegetable by fermenting eggplant with aromatic Italian spices and lots of garlic.
- Salsa. Combine fresh tomatoes with peppers, onions, cilantro, and garlic in this summer salsa recipe or try this green tomato salsa recipe.
- Ketchup. Make your own tomato paste by cooking down those Roma tomatoes and then turn them into a lacto-fermented condiment everyone loves: ketchup!
- Cherry Tomatoes. Try fermenting whole cherry tomatoes for a delicious finger-food treat.
- Green Tomato Pickles. Before the frost hits, grab all your green cherry tomatoes (or chunk up larger green tomatoes) and make these fermented green tomatoes.
Zucchini and Summer Squash
From tomatoes to carrots, you can ferment just about anything coming out of your summer garden. Browse our complete list of fermented vegetable recipes, harvest your vegetables, ferment them to tangy perfection, and enjoy living foods straight from your garden all year long.