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Lacto-fermentation has been used for generations as a means of preservation, well before its many probiotic benefits were discovered. Explore our fermented vegetables and fruits recipes to find new traditions for you and your family.
Make a batch of flavorful sauerkraut and colorful beet kvass with veggies from your garden or farmer's market. Ferment your salsas and other sides to sneak probiotics and depths of flavor into every daily condiment. And that's just the beginning! Once you start fermenting, there's no turning back.
Explore our fermented vegetable, fruits, and condiment recipes below, and remember: you can do this!
Click on a topic below to find a recipe that suits your taste bud:clear filters
A traditional French recipe preserves the goodness of summer tomatoes for use all year round.
This new twist on the ever-popular chicken salad is tasty all by itself, or can be used as a sandwich filling. For a fancy party appetizer, stuff some into miniature cream puff shells.
By using homemade lacto-fermented mayonnaise, you turn this salad favorite into a probiotic-rich treat.
This tasty hummus is fermented for a bit of added kick and a good dose of probiotics.
Recipe for lacto-fermented whole jalapeños allows you to control the degree of hotness.
Idli is a steamed cake made from a combination of rice and lentils that have been soaked, ground, and fermented into a smooth dough.
Learn to make naturally cultured carrots. This easy-to-make fermented vegetable makes a perfect side dish.
Learn to make naturally cultured beets; fermented beets make a wonderful side dish.
Need a good way to use up leftover holiday ham? Try this ham salad sandwich filling that uses fermented dill pickles as well as fermented mayonnaise to give your sandwich a healthy dose of probiotics and great flavor!
These peppers get less spicy with age, so if they carry too much of a kick for you, just let them sit longer until they are edible.
A great addition to any Indian meal, this chutney is an amalgam of flavors sure to please your palate. Try to use fresh ginger and garlic as they lend a fresher, more developed flavor than ground spices.
Sauerkraut is great as a condiment or side dish, but try using extra kraut in baked wheat crackers, for a little added texture and flavor.