-
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.
-
Long-Fermented Sourdough Cinnamon Rolls
In this cinnamon roll recipe you get the ease (and yumminess) of a biscuit dough along with the benefits of the long fermentation time.
-
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.
-
-
Fluffier Overnight Sourdough Pancakes
Planning ahead just a bit can yield even fluffier sourdough pancakes. We'll show you how to make them.
-
-
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
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.
-
Sourdough Pie Crust
Pie crust, flaky, rich, and delicious gets a nutritional boost through the wonder of the sourdough fermentation process. Make dessert without compromise!
-
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.
-
Lemon-Ginger Water Kefir
Tired of super-sweet lemonade on hot days? Try this refreshing lemon-ginger soda, made with water kefir and filled with flavor and probiotics!
-
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.
