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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
Recipe for lacto-fermented whole jalapeños allows you to control the degree of hotness.
These peppers get less spicy with age, so if they carry too much of a kick for you, just let them sit longer until they are edible.
Make a jar full of sunny bright peppers to enjoy all year round.
These peppers are fermented in a salt brine to create a zesty condiment with a variety of uses.
These spicy green beans are sure to be a hit!
Looking for a truly hot sauce? Check out this recipe for a naturally lacto-fermented hot sauce made with habaneros and garlic.
A great way to preserve all those delicious summertime jalapeños.
Like many lacto-fermented recipes, the process for fermenting peppers is super simple. You can add all sorts of fun spices like cumin and cayenne to give it a southwestern flare, but they are great plain, in just a salt brine, too!