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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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Learn how to ferment vegetables at home. We walk you through fermenting vegetables, including fermented vegetables recipes, fermented foods, and more.
Traditionally, fermented vegetable juice is the juice or liquid found in a vegetable ferment. Make it by placing vegetables in liquid, ferment, then strain.
While fermenting meat requires a little more attention and know-how than vegetable or fruit fermentation, it can still be well worth your time and effort.
Did you know you can pickle garlic? Using apple cider vinegar cuts the sharpness of the garlic while allowing it to retain all its pungent goodness.
Short on time? Don't stress about not making everything from scratch. Add nutrients and probiotics to store-bought foods by fermenting them!
Learn more about lacto-fermenting meats and fish in the second half of this series.
While fermenting fruit is a bit more complicated than culturing vegetables or dairy products, the natural sugars in the fruit can produce delicious results.
Fermented beans and legumes are a wonderful source of plant-based protein. Learn how to ferment them with this guide.
Try these tips for keeping your vegetables submerged during fermentation, no matter what type of container you use.
Just because the warm summer months have passed doesn't mean you can't get your fix of vegetable fermenting. Follow these tips and recipes for an abundance of fermented veggies this winter.
Garlic scapes are pungent, just like garlic cloves, but have a brighter, fresher, and lighter flavor. They are delicious in salads, any dish requiring garlic, and get an extra tangy boost from lacto-fermentation.