Natural Fermentation
Featured Advice
You Can Do This
When you make it at home, you choose what goes into the final product. You can learn to make homemade cultured vegetables, fruit, and condiments with the wide selection of expert advice articles, how-to videos, and recipes from our Cultures for Health team and other Real Food pros.
Lacto-fermentation is a method of food preservation that also enhances the nutrient content of the food.
Whether you're looking to culture vegetables, fruits or condiments, we have the resources you need to be successful! Browse our expert advice below and remember...you can do this!
Popular Posts
-
Blog Post: Planning the Garden with an Eye Towards Lacto-Fermentation (Recipe: Winter Kale Chips)
-
Busting Lacto-Fermentation Myths
-
Fermented Vegetables Terminology from A to Z
-
Lacto-Fermentation As A Method Of Food Preservation
-
What Is Lacto-Fermentation?
-
How to Ferment Vegetables
-
Fermentation Equipment: Choosing The Right Supplies
-
Natural Fermentation: Salt vs. Whey vs. Starter Cultures
-
How Much Salt to Use When Fermenting Vegetables
-
Choosing Salt For Fermenting Vegetables
-
Cultured & Fermented Vegetable FAQ
-
How To Prepare Your Vegetables For Fermentation
-
How Time & Temperature Affect Vegetable Fermentation
-
Five Tips For Making Crunchy Lacto-Fermented Dill Pickles
-
How To Make Fermented Vegetable Juice
-
How To Know When Your Fermented Vegetables Are Ready For Cold Storage
-
Lacto-Fermenting Meat And Fish: Part One
-
Preservation And Pickling Of Garlic In Apple Cider Vinegar
-
Foolproof Lacto-Fermented Mayonnaise
-
Fermenting Already-Prepared Foods
-
Homemade Sauerkraut
-
Lacto-Fermenting Meat And Fish: Part Two
-
8 Ways to Ferment Your Garden: A Collection of Summer Recipes
-
Introduction To Culturing Fruit
-
White Film On Cultured Vegetables
-
8 Uses For Leftover Vegetable Brine
-
Fall Fermented Vegetable Recipe Collection
-
Fermenting Beans And Legumes
-
How To Keep Fermented Vegetables Submerged
-
Fermenting Honey
-
Dealing with Mold on Cultured & Fermented Vegetables
-
Fermented Vegetables Troubleshooting FAQ
-
Lacto-Fermenting Squash, Pumpkin, And Other Winter Vegetables
-
How to Ferment Garlic Scapes
-
Cross-Contamination: Keeping Your Cultures Safe From Each Other
-
How Long Will Your Cultures Last?
-
Warm Weather Care For Starter Cultures
-
Cold Weather Care For Starter Cultures
-
Blog Post: How We Like our Fermented Vegetables
-
Blog Post: Got Cabbage? A Kraut Recipe Roundup
-
Blog Post: The Flavor of Vegetable Ferments: Young Vs. Aged
-
Blog Post: Keep Calm, It's Only Kahm Yeast!
-
Blog Post: Fermented Vegetables: The Unsung Hero of our Table
-
Blog Post: The Quickest Pickle? Lacto-Fermented Watermelon Rinds
-
Blog Post: Salad Kraut & Other Tips for Streamlining Ferment Routines
-
Blog Post: Lacto-Fermented Verde Sauce
-
Blog Post: Fermenting with Friends
-
Blog Post: Cultured Vegetable Care and Maintenance
-
Blog Post: Lacto-Fermenting the Garden and Long-term Storage
-
Blog Post: Fermenting the Garden (And Tips for Fermenting in the Heat)
-
Blog Post: Making Fermented Carrot Sticks with the Cutting Edge Culture
-
Blog Post: From Garden to Ferment Jar: Lacto-Fermented Swiss Chard Stems
-
Blog Post: Making Lacto-Fermented Hot Sauce from Over-Fermented Salsa
-
Blog Post: In the Garden and a Spring Vegetable Ferment Recipe Roundup
-
Blog Post: Culturing with Honey
-
Blog Post: Culturing Dried Fruit
-
Blog Post: Moving Into the Summer Season of Fermentation
-
Blog Post: My (New) Favorite Piece of Vegetable Fermentation Equipment
-
Blog Post: 5 Ways I Use Mason Jars for Culturing
-
Blog Post: Why Did the Top of My Kraut Discolor?
-
Blog Post: My Top Five Ferments, in Order of Ease of Preparation
-
Blog Post: Tips & Tricks for Making Cultured Vegetables
-
Blog Post: Homegrown & Fermented Garlic Cloves
-
Blog Post: Making Kimchi with Seasonal Vegetables
-
Blog Post: Lacto-Fermented Vegetable Troubleshooting: Mushy Vegetables
-
Blog Post: Lacto-Fermented Vegetable Troubleshooting: Mold
-
Blog Post: The One Ingredient You'll Need for Crunchy Lacto-Fermented Pickles
-
Blog Post: Ancestral Fermentation: Bread Kvass Made Without Commercial Yeast
-
Blog Post: The Simple Art of Lacto-Fermented Vegetables (Salsa!)
-
Blog Post: My Favorite Fermentation Tools
-
Blog Post: Preparing to Hit the Road: Tucking in and Bringing Along Various Cultures
Browse All Articles
Click on a topic below to find expert advice to fit your needs:
clear filtersShowing Natural Fermentation
tagged Choosing Ingredients & Equipment
-
Fermentation Equipment: Choosing The Right Supplies
Learn about choosing the best fermenting jars and crocks plus other supplies for making sauerkraut and fermenting vegetables at home.
-
Natural Fermentation: Salt vs. Whey vs. Starter Cultures
Learn about the advantages and disadvantages of using salt vs. whey vs. a starter culture when making sauerkraut, pickles, and lacto-fermented condiments.
-
How Much Salt to Use When Fermenting Vegetables
How much salt should you add to vegetables for fermentation? Can you adjust the amount called for in recipes? Find out more here!
-
Choosing Salt For Fermenting Vegetables
Learn about the various types of salt, what makes them different, and which ones to use for vegetable fermentation.
4 Item(s)
Let’s stay in touch!
More recipes & special offers, delivered to your inbox.
© 2017 Cultures for Health. All rights reserved.