Fermented Vegetable, Fruit, & Condiment Recipes

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Showing Fermented Vegetable, Fruit, & Condiment Recipes
  • Lacto-Fermented Green Tomato Pickles

    Lacto-Fermented Green Tomato Pickles

    Green tomatoes can seem like a nuisance, either at the beginning of the growing season when you can’t wait for red ripe tomatoes, or at the end of the seaso

  • Lacto-Fermented Grated Ginger Carrots

    Lacto-Fermented Grated Ginger Carrots

    The ginger in this recipe is wonderfully reminiscent of a carrot and ginger soup. With its refreshing tang this is best served up as a condiment to your favorite protein or as an addition to a salad.

  • Lacto-Fermented Sliced Jalapeños

    Lacto-Fermented Sliced Jalapeños

    A great way to preserve all those delicious summertime jalapeños.

  • Orange-Ginger Carrot Kvass

    Orange-Ginger Carrot Kvass

    Kvass is commonly made from either bread or beets and while some really enjoy it, others find it not particularly tasty. This recipe changes things up with sweet carrots, spicy ginger, and fragrant orange. It is tangy and fragrant and pleasant to drink, especially after a second fermentation done with a bit of sweetener added.

  • Lacto-Fermented Olive Oil Mayonnaise

    Lacto-Fermented Olive Oil Mayonnaise

    Using an unrefined olive oil is a great alternative. To preserve the mayonnaise for better keeping and add enzymes, try this lacto-fermented recipe.

  • Beet Kvass

    Beet Kvass

    Kvass is a traditional beverage from many cultures. This beet kvass is a simple, easy-to-make and inexpensive way to take in a cultured beverage.

  • Fermented Apple Cranberry Chutney

    Fermented Apple Cranberry Chutney

    So delicious with turkey, ham, or chicken! You’ll want this all year long, not just during the holidays so be sure to freeze some extra cranberries.

  • Lacto-Fermented Cauliflower, Carrots, and Garlic

    Lacto-Fermented Cauliflower, Carrots, and Garlic

    Use your extra veggies to make this quick and easy vegetable ferment for snacks or a crunchy side dish.

  • Hearty Leafy Green Kraut

    Hearty Leafy Green Kraut

    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.

  • Lacto-Fermented Lemons

    Lacto-Fermented Lemons

    An amazing condiment, lacto-fermented lemons make a wonderful addition to meat, vegetable, salad, and pasta dishes! The strong lemon flavor means a little bit goes a long way.

  • Fermented Turmeric Tonic

    Fermented Turmeric Tonic

    A delicious and refreshing drink, or add a splash to a stir-fry!

  • Dill Pickle Sauerkraut

    Dill Pickle Sauerkraut

    This recipe will become a family favorite. Vary your sauerkraut by adding dill and cucumbers to make dill pickle sauerkraut! YUM!