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When you make it at home, you choose what goes into the final product. You can learn to make homemade cultured vegetables, fruit, and condiments with the wide selection of expert advice articles, how-to videos, and recipes from our Cultures for Health team and other Real Food pros.
Lacto-fermentation is a method of food preservation that also enhances the nutrient content of the food.
Whether you're looking to culture vegetables, fruits or condiments, we have the resources you need to be successful! Browse our expert advice below and remember...you can do this!
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There are a lot of myths surrounding fermentation. Check out our list of common myths and learn the truth behind Lacto-Fermentation practices.
Kahm yeast? Lacto-fermentation? From airlocks to whey we're covering all the terms you need to know for fermenting vegetables at home. You can do this!
Fermentation allows foods to stay edible longer, but how does it preserve food? Learn the benefits of using lacto-fermentation for food preservation.
This informative article summarizes the process of lacto-fermentation for use in food preparation and preservation.
Learn how to ferment vegetables at home. We walk you through fermenting vegetables, including fermented vegetables recipes, fermented foods, and more.
Learn about choosing the best fermenting jars and crocks plus other supplies for making sauerkraut and fermenting vegetables at home.
Learn about the advantages and disadvantages of using salt vs. whey vs. a starter culture when making sauerkraut, pickles, and lacto-fermented condiments.
How much salt should you add to vegetables for fermentation? Can you adjust the amount called for in recipes? Find out more here!
Learn about the various types of salt, what makes them different, and which ones to use for vegetable fermentation.
Thinking about fermenting vegetables at home? Have a lot of questions? Use this FAQ on cultured vegetables to learn to the basics of vegetable fermentation.
How do you prepare vegetables for fermentation? Did you know that you can choose between grating, slicing, chopping or leaving vegetables whole?