Root Vegetables

Browse All Articles

Showing articles tagged Root Vegetables
  • Naturally Cultured Beets

    Naturally Cultured Beets

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

  • Lacto-Fermented Radishes With Carrots And Ginger

    Lacto-Fermented Radishes With Carrots And Ginger

    Make the most of spring with this Asian-inspired crunchy ferment.

  • Lacto-fermented Horseradish

    Lacto-fermented Horseradish

    Horseradish is an excellent condiment for any kind of meat. The addition of whey in this recipe makes it extra tasty and nutritious!

  • Lacto-Fermented Turnips

    When fermented, turnips take on a great tang which mellows out that radish-like bite and makes them a crunchy, tangy, and delicious pickle for snacking.

  • Lacto-Fermented Daikon Radish With Garlic

    Lacto-Fermented Daikon Radish With Garlic

    The fresh tartness of daikon radish is enhanced by the spicy warmth of garlic in this recipe.

  • Lacto-Fermented Carrot And Parsnip Pickles

    Lacto-Fermented Carrot And Parsnip Pickles

    Sweet carrots, tangy parsnips, and the goodness of probiotics: these are hard to resist!

  • Beet Kvass

    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 Turmeric Tonic

    Fermented Turmeric Tonic

    A delicious and refreshing drink, or add a splash to a stir-fry!

  • Lacto-Fermented Radishes

    Lacto-Fermented Radishes

    New to fermented vegetables? Learn a new way to use all those fresh radishes from your garden or market. This fermented radishes recipe makes a great, crunchy snack!

  • Lacto-Fermented Beets and Turnips

    Lacto-Fermented Beets and Turnips

    Moderate the sweetness of beets with the tangy crunch of turnips for a delicious pickle blend.

  • 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.

  • 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!