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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
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.
Just because the warm summer months have passed doesn't mean you can't get your fix of vegetable fermenting. Follow these tips and recipes for an abundance of fermented veggies this winter.
The cutting board and knife were already out and dirtied from chopping, so why not throw together a batch of fall fermented vegetables?
Garlic, garlic, garlic! Marveled for its nutritional punch and medicinal properties, who doesn’t enjoy garlic? My garden boxes are full of the one crop I can successfully grow.
Kimchi is a fermentation style that originated in Korea. It is often served with every meal. When many Westerners think of Kimchi, they automatically think of Napa Cabbage Kimchi. While Napa Cabbage Kimchi is made in the Fall, Kimchi can be made with many different vegetables year-round. Making Kimchi has always been a family activity and was traditionally stored many months in large earthenware vessels in the ground, called Onggi.