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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
Any dark, leafy green works well for this delicious recipe – young spinach works really well, too. This dip is great with corn chips or baked wheat crackers.
Too much lettuce in the garden? Ferment it for use in recipes or as a condiment.
Fermentation modifies the sometimes bitter taste of spinach, making it more sour and salty instead. The lemon adds a fresh bright flavor.
Wondering what to do with the leftover stalks from Swiss chard or beets? Fermented chard stalks with dill make a delightfully crunchy cultured snack, great to eat plain or with dip.
But what does one do if they have so much kale, collards, mustard greens, and turnip greens that they can’t possibly eat them all before they go bad. The answer is easy - kraut.