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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.
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Lacto-fermented Whole Jalapeños
Recipe for lacto-fermented whole jalapeños allows you to control the degree of hotness.
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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.
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Lacto-fermented Hummus
This tasty hummus is fermented for a bit of added kick and a good dose of probiotics.
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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.
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Lacto-Fermented Dried Tomato Balls
A traditional French recipe preserves the goodness of summer tomatoes for use all year round.
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Naturally Cultured Carrot Relish
Learn to make naturally cultured carrots. This easy-to-make fermented vegetable makes a perfect side dish.
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Naturally Cultured Beets
Learn to make naturally cultured beets; fermented beets make a wonderful side dish.
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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!
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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.
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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.
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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!
