Fermented Fruit & Vegetable Recipes

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Showing articles tagged Fermented Fruit & Vegetable Recipes
  • Ginger Bug

    Ginger Bug

    A ginger bug is the start of many natural fermented beverages. The mixture of sugar, ginger, and water captures wild yeasts and beneficial bacteria, which can then be used to add a probiotic boost (and fizz) herbal sodas like ginger ale or root beer, and fruit sodas like blueberry, raspberry, or rhubarb.

  • Super Simple Lacto-Fermented Peppers

    Super Simple Lacto-Fermented Peppers

    Like many lacto-fermented recipes, the process for fermenting peppers is super simple. You can add all sorts of fun spices like cumin and cayenne to give it a southwestern flare, but they are great plain, in just a salt brine, too!

  • Lacto-Fermented Garlic Cloves

    Lacto-Fermented Garlic Cloves

    Lacto-fermenting it is one way to enjoy garlic with all of the enzymes and nutrients intact (raw) but without all of the heat. Lacto-fermenting garlic mellows it to a cross between raw and roasted garlic.

  • Lacto-Fermented Dilly Beans

    Lacto-Fermented Dilly Beans

    Change up your favorite preserved snack by lacto-fermented it instead of vinegar-preserving and canning. Your dilly beans will be the best ever this summer!

  • Lacto-Fermented Ginger Ale

    Lacto-Fermented Ginger Ale

    In years long past ginger ale was the tonic of choice if you had an upset stomach or the flu, but it's always refreshing!

  • Naturally Fermented Carrot Sticks

    Naturally Fermented Carrot Sticks

    Fermented carrot sticks are a great crunchy fermented snack and an easy introduction to fermented foods for kids.

  • Lacto-Fermented “Kosher” Dill Pickles

    Lacto-Fermented “Kosher” Dill Pickles

    Make delicious "kosher" dill pickles at home using a natural fermentation method with this easy recipe. Start making fermented pickles now!

  • Lacto-Fermenting Squash, Pumpkin, And Other Winter Vegetables

    Lacto-Fermenting Squash, Pumpkin, And Other Winter Vegetables

    Just because the warm summer months have passed doesn't mean you can't get your fix of vegetable fermenting. Follow these tips and recipes for an abundance of fermented veggies this winter.

  • Blog Post: Beet Kvass, Take 2

  • Blog Post: Making Napa Cabbage Kimchi

    Kimchi is a fermentation style that originated in Korea. It is often served with every meal. When many Westerners think of Kimchi, they automatically think of Napa Cabbage Kimchi. While Napa Cabbage Kimchi is made in the Fall, Kimchi can be made with many different vegetables year-round. Making Kimchi has always been a family activity and was traditionally stored many months in large earthenware vessels in the ground, called Onggi.