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Have you been disappointed by mushy pickles? Check out our tips for insuring your lacto-fermented pickles come out firm and crunchy.
Traditionally, fermented vegetable juice is the juice or liquid found in a vegetable ferment. Make it by placing vegetables in liquid, ferment, then strain.
While fermenting meat requires a little more attention and know-how than vegetable or fruit fermentation, it can still be well worth your time and effort.
Did you know you can pickle garlic? Using apple cider vinegar cuts the sharpness of the garlic while allowing it to retain all its pungent goodness.
When you make your own fermented mayonnaise you can control the kinds of oils used and can even make it a probiotic-rich condiment with whey or a starter culture.
Short on time? Don't stress about not making everything from scratch. Add nutrients and probiotics to store-bought foods by fermenting them!
Sauerkraut is the quintessential fermented vegetable. Learn how to ferment sauerkraut at home with our easy recipe, tips, and tricks.
Learn more about lacto-fermenting meats and fish in the second half of this series.
While fermenting fruit is a bit more complicated than culturing vegetables or dairy products, the natural sugars in the fruit can produce delicious results.
Have brine leftover from fermenting vegetables? Don't let it go to waste! Save your jar of vegetable brine and put it to good use with one of these ideas.
Fermented beans and legumes are a wonderful source of plant-based protein. Learn how to ferment them with this guide.
Learn how the addition of moisture to raw honey can allow the honey to ferment and increase the benefits often associated with raw honey.