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  • Gluten-free Buttery Sourdough Crackers

    Gluten-free Buttery Sourdough Crackers

    Reminiscent of the buttery snack crackers that line grocery store shelves, this gluten-free version is easy to make and a great way to use up extra starter.

  • Lacto-fermented Whole Jalapeños

    Lacto-fermented Whole Jalapeños

    Recipe for lacto-fermented whole jalapeños allows you to control the degree of hotness.

  • Fermented Idli

    Fermented Idli

    Idli is a steamed cake made from a combination of rice and lentils that have been soaked, ground, and fermented into a smooth dough.

  • Lacto-fermented Hummus

    Lacto-fermented Hummus

    This tasty hummus is fermented for a bit of added kick and a good dose of probiotics.

  • Tarragon Chicken Salad

    Tarragon Chicken Salad

    This new twist on the ever-popular chicken salad is tasty all by itself, or can be used as a sandwich filling. For a fancy party appetizer, stuff some into miniature cream puff shells.

  • Lacto-Fermented Dried Tomato Balls

    Lacto-Fermented Dried Tomato Balls

    A traditional French recipe preserves the goodness of summer tomatoes for use all year round.

  • Naturally Cultured Carrot Relish

    Naturally Cultured Carrot Relish

    Learn to make naturally cultured carrots. This easy-to-make fermented vegetable makes a perfect side dish.

  • Naturally Cultured Beets

    Naturally Cultured Beets

    Learn to make naturally cultured beets; fermented beets make a wonderful side dish.

  • Probiotic-Rich Ham Salad

    Probiotic-Rich Ham Salad

    Need a good way to use up leftover holiday ham? Try this ham salad sandwich filling that uses fermented dill pickles as well as fermented mayonnaise to give your sandwich a healthy dose of probiotics and great flavor!

  • Lacto-fermented Curried Mango Ginger Chutney

    Lacto-fermented Curried Mango Ginger Chutney

    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.

  • Lacto-fermented Cayenne Peppers

    Lacto-fermented Cayenne Peppers

    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.

  • Easy Enzyme-rich Hollandaise Sauce

    Easy Enzyme-rich Hollandaise Sauce

    This is great over vegetables or poached eggs. It’s made in a blender so it goes together quickly. Try it for a special breakfast!