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Fermented Vegetable, Fruit, & Condiment Recipes

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Lacto-Fermented "Kosher" Dill Pickles
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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!

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Showing Fermented Vegetable, Fruit, & Condiment Recipes tagged Fruit
  • Lacto-fermented Curried Mango Ginger Chutney

    Lacto-fermented Curried Mango Ginger Chutney

    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.

  • Lacto-fermented Cherry Chutney

    Lacto-fermented Cherry Chutney

    Sweet n’ spicy, this cherry chutney, with lots of spice and flavor, is a treat for all seasons.

  • Spicy Lacto-Fermented Lemons

    Spicy Lacto-Fermented Lemons

    Lacto-fermented lemons make a wonderful condiment for meat or fowl,especially in tagines and other stews.

  • Lacto-Fermented Peach-Raisin Chutney

    Lacto-Fermented Peach-Raisin Chutney

    This chutney is a sweet treat with a shortened fermenting period. It is great for skeptical first-timers!

  • Lacto-Fermented Dried-Apple Butter

    Lacto-Fermented Dried-Apple Butter

    With its short ingredient list and oh-so-simple steps, this apple butter wins for efficiency and simplicity. It calls for dried apple slices, which are sometimes cheaper to keep on hand.

  • Lacto-Fermented Crazy Raisin Chutney

    Lacto-Fermented Crazy Raisin Chutney

    This is a spicy, surprising twist on a cultured condiment. Raisins add their usual sweetness, and unexpected assorted spices kick it up a notch.

  • Lacto-fermented Limes

    Lacto-fermented Limes

    This unusual condiment makes a great addition to an party recipe, or put them in small attractive jars for an attractive gift.

  • Lacto-fermented Cinnamon-Peach Chutney

    Lacto-fermented Cinnamon-Peach Chutney

    This is a great project for the end of summer when peaches are plentiful.

  • Lacto-fermented Pineapple Salsa

    Lacto-fermented Pineapple Salsa

    This pineapple salsa is tangy, spicy, fresh, and just a touch sweet. Serve it alongside grilled meats or vegetables, or as a dip for chips.

  • Lacto-Fermented Rhubarb Chutney

    Lacto-Fermented Rhubarb Chutney

    When rhubarb comes as the harbinger of spring it is hard to know what to do with all that bounty beyond the usual pie and sauce. This lacto-fermented chutney will help preserve it.

  • Lacto-fermented Blueberry Jam

    Lacto-fermented Blueberry Jam

    A zesty change from traditional sweet berry jams.

  • Lacto-fermented Fruit Leather

    Lacto-fermented Fruit Leather

    Learn to make this delicious, nutrient dense treat. Cultured fruit leather is a great way to get beneficial bacteria into your kids diet and makes a great snack to pack in school lunches

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