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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
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.
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.
Sauerkraut is great as a condiment or side dish, but try using extra kraut in baked wheat crackers, for a little added texture and flavor.
No one wants to cook the day after Thanksgiving, even to warm up leftovers. This simple salad can be thrown together and stored in a jar in the refrigerator for easy sandwiches, or simply served with crackers and milk.
Combine creamy buttermilk and sour cream with tangy salsa to make a perfect dressing for a southwestern meal.
Cucumbers aren't the only vegetable that makes good pickle spears. Try summer squash pickle spears in this recipe. Use zucchini, yellow squash or another favorite variety.
This tangy and delicious soup can be a side dish or a meal all on its own.
Sauerkraut is a delicious addition to tacos with pork and your favorite toppings. Add rice and beans on the side for a delicious and easy meal
Make delicious fermented garlic scapes at home with our easy recipe.v
Dress up your sauerkraut with this quick and easy coleslaw recipe. It's a delight on a warm summer evening!
Lacto-fermented squash and zucchini cubes with red pepper and dill.
This mayo calls for Dijon mustard, adding tang to an otherwise everyday condiment.