Root Vegetables
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Naturally Cultured Beets
Learn to make naturally cultured beets; fermented beets make a wonderful side dish.
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Lacto-Fermented Radishes With Carrots And Ginger
Make the most of spring with this Asian-inspired crunchy ferment.
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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!
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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.
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Lacto-Fermented Daikon Radish With Garlic
The fresh tartness of daikon radish is enhanced by the spicy warmth of garlic in this recipe.
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Lacto-Fermented Carrot And Parsnip Pickles
Sweet carrots, tangy parsnips, and the goodness of probiotics: these are hard to resist!
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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.
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Fermented Turmeric Tonic
A delicious and refreshing drink, or add a splash to a stir-fry!
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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!
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Lacto-Fermented Beets and Turnips
Moderate the sweetness of beets with the tangy crunch of turnips for a delicious pickle blend.
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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.
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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!
