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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 culturing time and temperature affect the finished product when fermenting vegetables.
Have you been disappointed by mushy pickles? Check out our tips for insuring your lacto-fermented pickles come out firm and crunchy.
Traditionally, fermented vegetable juice is the juice or liquid found in a vegetable ferment. Make it by placing vegetables in liquid, ferment, then strain.
Fermenting vegetables? Learn the answer to one of the biggest questions people have: “How do I know when my fermented vegetables are done?”
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.
When you make your own fermented mayonnaise you can control the kinds of oils used and can even make it a probiotic-rich condiment with whey or a starter culture.
Short on time? Don't stress about not making everything from scratch. Add nutrients and probiotics to store-bought foods by fermenting them!
Sauerkraut is the quintessential fermented vegetable. Learn how to ferment sauerkraut at home with our easy recipe, tips, and tricks.
Learn more about lacto-fermenting meats and fish in the second half of this series.
If your garden is overflowing and you want a sustainable and healthy way to preserve your produce, try these ferments for all of the bounty of summer.
While fermenting fruit is a bit more complicated than culturing vegetables or dairy products, the natural sugars in the fruit can produce delicious results.