Fermented Vegetable, Fruit, & Condiment Recipes

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Showing Fermented Vegetable, Fruit, & Condiment Recipes
  • Lacto-Fermented Cucumber Relish

    Lacto-Fermented Cucumber Relish

    This is exactly what you need for hot dogs, hamburgers, and stacked sandwiches!.

  • Lacto-Fermented Turnips

    When fermented, turnips take on a great tang which mellows out that radish-like bite and makes them a crunchy, tangy, and delicious pickle for snacking.

  • Lacto-Fermented Dilled Zucchini Relish

    Lacto-Fermented Dilled Zucchini Relish

    Use up that never-ending supply of zucchini in the middle of summer! This recipe makes use of zucchini and other flavorful additions to create a tasty topping much like cucumber pickle relish for your favorite grilled meats and salads.

  • Lacto-Fermented Daikon Radish With Garlic

    Lacto-Fermented Daikon Radish With Garlic

    The fresh tartness of daikon radish is enhanced by the spicy warmth of garlic in this recipe.

  • Chlorophyll Kraut

    Chlorophyll Kraut

    By combining cabbage with collard greens and fresh parsley, this kraut packs an extra punch of chlorophyll.

  • Lacto-Fermented Eggplant

    Lacto-Fermented Eggplant

    Eggplant is a like a sponge, literally. It physically begins to feel like a sponge once you cut and salt it. It also soaks up flavors and liquids like a sponge, whether it’s the fat you fry eggplant parmesan in, or the flavorful brine you ferment them in.

  • Lacto-Fermented Asparagus With Ginger

    Lacto-Fermented Asparagus With Ginger

    Asparagus has an affinity for onion and ginger, and this recipe takes full advantage of this. Fermented into long spears, these vegetables will become a favorite snack or addition to any meal.

  • Lacto-Fermented Carrot And Parsnip Pickles

    Lacto-Fermented Carrot And Parsnip Pickles

    Sweet carrots, tangy parsnips, and the goodness of probiotics: these are hard to resist!

  • Tepache

    Tepache

    You can do many things with fruit peelings, including making vinegar. So it should come as no surprise that in parts of Mexico and South America, this fermented pineapple drink is made from the peels of the pineapple.

  • Lacto-Fermented Pineapple Chutney

    Lacto-Fermented Pineapple Chutney

    This chutney is rather sweet but the addition of fresh cilantro rounds it out very nicely. Use on pork, chicken, ham, or as a topping for yogurt or cottage cheese.

  • Cortido (Latin American Sauerkraut)

    Cortido (Latin American Sauerkraut)

    If you’ve never tried cortido then you are in for a real treat. It is similar to sauerkraut in that it is a lacto-fermented cabbage but it is a bit more exciting with its flavors from Latin America.

  • Lacto-Fermented Watermelon Rind Pickles

    Lacto-Fermented Watermelon Rind Pickles

    Simple, classic watermelon rind pickles are a great way to use every last bit of everyone's favorite summer treat.