It's so, so freaking easy to make these yummy fermented dill pickles. I mean, 4 (maybe 5... keep reading) ingredients, no cooking, no vinegar, no canning AND you come out with crunchy-delicious pickles packed with gut-healthy probiotics!
Tired of soggy fermented pickles? This fermented cucumbers recipe makes it easy to ferment crunchy and crisp pickles. Learn the best techniques for fermenting sliced cucumbers ready to eat in just two weeks!
It's so, so freaking easy to make these yummy fermented dill pickles. I mean, 4 (maybe 5... keep reading) ingredients, no cooking, no vinegar, no canning AND you come out with crunchy-delicious pickles packed with gut-healthy probiotics!
Simple Kim Chi for Beginners: Kim Chi, a traditional fermented food from Korea made from cabbage, garlic, chilli and other vegetables is a nourishing food, full of probiotic goodness. It is rich in vitamins and as the vegetables are fermented and pre-digested by the lacto-bacill…
Fermenting beets is easy and the result is both tasty and healthy. It's a great way to preserve your harvest and enjoy it longer. In this tutorial, I'll show you just how easy it is to ferment beets.
Fermented Garlic is the easiest ferment EVER! With just 2 ingredients and no starter culture required, you can preserve garlic through the magic of fermentation for a health-promoting food that can be added to your favorite dishes, dips, dressings, and used as a natural remedy!
Pickled the old-fashioned way, through fermentation, these green tomatoes are fermented slowly with hot peppers and garlic for plenty of good flavor.
Curtido - A cultured Salvadoran Slaw with cabbage, carrots, onion and oregano. Simple to make, full of healthy probiotics! Use on Tacos, Pupusas, quesadillas or enchiladas as a delicious healthy condiment!
Learn how to make fermented beets with this simple recipe. Lacto-fermented beet "pickles" are delicious, colorful, crisp, tangy, and full of gut-healthy probiotics!
You might wonder why a lacto-fermented mayonnaise? Well, plain mayonnaise brings a lot to the table, but lacto-fermented mayonnaise ups the ante with more enzymes, better nutrition, and a longer 'shelf' life!
Learn how to easily make fermented berries at home! Delicious on their own, over yogurt and in smoothies! Examples include blueberries and raspberries.
How do you make fermented peppers? What is the best salt ratio for fermenting peppers? how long to ferment peppers? With our Easy Pepper Fermentation Recipe you'll have the best fermented peppers in just 5 weeks! Learn how to ferment any type of pepper at home.
Bright and sharp with the flavor of fresh tomatillos and jalapeños, this salsa makes an excellent partner for chicken and fish, or to serve over eggs. You can culture it for a few days, so that it's rich in probiotics or serve it right away, too.
This easy to make, lacto-fermented salsa recipe is a perfect way to use up bits of garden produce. Unlike canning, you can make just one jar, and fermenting it for just a few days will allow you to refrigerate it for up to 6 months.
Once I began reading up on all the benefits of fermented food,* I knew they were something I needed to serve my family on a regular basis. I love my homemade kombucha, but I found it difficult to eat other fermented foods - even sauerkraut (in anything other than tiny portions). Tiny portions are okay (one bite of fermented food contains 100 times more probiotics than the best probiotic pill), but I wanted to learn to love fermented food. So I looked all over Pinterest, trying to find fermented foods that were recommended for children. After all, children are often picky eaters; if kids loved it, maybe I would, too. That's when I discovered lacto-fermented carrots. At first, I wasn't sure I liked them...but by the time I was at the end of my first batch, I found myself craving more.Yummy! If you love pickles, you'll likely love these lacto-fermented pickled carrots. And if you're less excited about the flavor of fermented foods, I encourage you to give these a try. They are easy - and super healthy! How to Make Lacto-Fermented Pickled Carrots Carrots (about 1 1/2 lbs.) 2 - 3 cloves garlic 2 cups of non-chlorinated water (I use tap water that's filtered) 2 tablespoons sea salt** Quart canning jar (or similar sized glass jar) Lid (preferably plastic***) or cheesecloth and a rubber band or piece of twine Knife Cutting board 1.Start by cleaning everything you'll use (the jar, lid, cutting board, knife) in hot soapy water - or run them through the dishwasher. Wash your hands thoroughly, too. This will help prevent any bad bacteria from forming in your ferment. 2. Make the brine by stirring the salt into the water until the salt is completely dissolved and the water looks clear. (If you're using Himalayan pink salt, as I did for this batch, the water may still look pinkish once the salt is dissolved.) If the water is cold, you may need to heat it on the stove while you stir, or the salt might not fully dissolve. Set the brine aside and allow it to come to room temperature. Combine salt and water to make a brine. 3. In the meantime, cut up the carrots. They need to be short enough that, once they are in the jar, they reach a little below the first screw band rings. (In other words, the carrots must be about 1 1/4 - 1 1/2 inch below the top of the jar.) I generally cut my carrots in half, then cut each piece into quarters. If you have especially fat carrots, you may wish to cut them into thinner pieces. All pieces should be approximately the same width. Carrots must be the right length for the jar, and quartered. 4. Peel the garlic cloves and put them into the bottom of the jar. 5. Pack the cut carrots into the jar, lengthwise. Fit them in snugly, since that will prevent them from rising to the top of the jar, which could potentially lead to badly contaminated food. (In fermenting, it's vital to keep the food beneath the surface of the brine.) Pack carrots into jar. 6. Pour the cooled brine over the carrots. It should cover them completely; leave one inch of headspace (the amount of room between the top of the liquid and the lid of the jar). If the liquid doesn't fully cover the carrots, add a little more water. Place the lid loosely on the jar (or cover the jar with cheesecloth secured with a rubber band or piece of string). It's important that the lid be loose; gas can build up in fermenting foods and if the lid is tight, it could potentially cause the jar to burst. If the lid is loose, however, there is no danger of this. Place the jar on the counter, away from direct sunlight or drafts. Pour the brine over the carrots, immersing them completely. Cover loosely with plastic lid or cheesecloth. After seven days, taste one of the carrots. If it tastes great to you, refrigerate. If not, allow it to sit on the counter for a few more days, then taste again. How long counter top fermentation lasts depends upon the temperature in the room and your personal tastes. Once you refrigerate the carrots, eat them up within a month or so. * Fermented foods increase mineral absorption, improve brain function, may help you loose weight, boost your immune system, may reduce the risk of some cancers, and heal "leaky gut" - a condition that's at epidemic levels in the United States and leads to a myriad of health complaints, from fatigue to diarrhea and stomach troubles. ** It used to be canning or kosher salt was recommended most for pickling, but now we know processed salt is linked to autoimmune disorders. Sea salt will make the brine cloudy, but is much more healthy. I used Himalayan pink sea salt, but you can use any type of pure (nothing added) sea salt. I used coarse salt, but it's okay to use the same amount of fine salt. *** Most experts advise against using ordinary metal lids or canning jar lids with rings. This is because metal can react negatively with the brine.
Fermenting beets is easy and the result is both tasty and healthy. It's a great way to preserve your harvest and enjoy it longer. In this tutorial, I'll show you just how easy it is to ferment beets.
Lactofermented zucchini pickles can be made with squash too. This recipe makes 2 quarts or ½ gallon.
This article is a recipe for delicious, healthy, and easy fermented berry soda! It’s an excellent substitute for soda pop, and again—-easy and delicious! What’s not to love? I made pancakes the other day with my extra sour dough starter, and they turned out quite tasty! When I make pancakes, we do
If you’re in overabundance of jalapenos from your garden or just want to try a delicious and slightly spicy fermented jalapeños condiment, this is the
Curtido originates from El Salvador and is standard on the national delicacy, pupusas. It is often sold or available as a street...
If you have ever enjoyed Bubbies Pickles, then you will like these pickles. You can even use these ingredients to make Dilly Green Beans. Fermented pickles have billions of probiotics and I have a pickle almost every day. It only takes three days to make them, and they will last up to nine months in your fridge. Give them a try!
Red onions, water, and salt are all it takes to make lacto-fermented red onions. They're easy to make, tasty, and healthy.
Fermented Salsa is probiotic-rich and imple to make and you can make the recipe your own, based on how you like your salsa and maybe what you have growing in your own garden.
If you are thinking about fermented onions, then you are at the right place! Here you will learn about fermented onions and how to make it as well as store it.
These vibrant probiotic-rich jalapeño pickles are easy to make and pack a mean spicy punch.
There is nothing better than a fresh, spicy appetizer on a hot summer day like this Fiery Fermented Tomato Salsa paired with a...
How do you take a salsa that's already great and push it over the edge to fantastic? With fermentation! Fermented salsa brings all the health benefits of good bacteria to the ripe and juicy summer tomatoes you already love. And, it couldn't be easier to make!
How do you quick pickle and ferment red onions at the same time? Easy, you just need sauerkraut brine, apple cider vinegar, lime juice and some thinly sliced fresh red onions!
"Can I make new ferments by re-using old brine?" Yes, you can! In fact, doing so can ensure a better result because it’s bringing a starter culture into the new ferment. Watch, listen, or read to find out more! [by Wardee Harmon]
