Salvadoran curtido is a lightly fermented cabbage relish. It's a salty, tangy, refreshing and delicious condiment and can be served with pupusas, tacos, bowls or more!
What is Jun? I'll answer some frequently asked questions about this historical fermented beverage to help you decide if it's a good choice for your family.
This ketchup is super easy, and it is also probiotic. Ketchup historically was a fermented food. This recipe captures the wonderful ingredients that were originally used to make ketchup. The taste is wonderful and most won't be able to tell the difference between homemade and store-bought ketchup. Make your own! It's fun and delicious.
New to fermented foods? You know they are good for you, but did you know how easy it is to get started? This apple salsa recipe is a great introduction to the world of ferments.
Salvadoran curtido is a lightly fermented cabbage relish. It's a salty, tangy, refreshing and delicious condiment and can be served with pupusas, tacos, bowls or more!
Learn all about mustard fermentation with our Easy Fermented Mustard Recipe. This recipe includes two options for flavoring fermented mustard seeds. Add this fermented mustard to sandwiches, burgers, wraps and salad dressings for probiotic benefits.
This fermented cashew cheese recipe is so simple, it is sure to take out any fear surrounding fermented foods. This creamy "cheese" is great to top off anything you need an extra kick to like tacos, bowls, salads.. the limit truly does not exist. Give this recipe a try and learn how easy it is to ferment! Check out our Cashew Cream feed for similar recipes and check out our Vegan Feed for everything vegan, liek cakes, snack,s dinners and lunches.
Learn how to easily make fermented berries at home! Delicious on their own, over yogurt and in smoothies! Examples include blueberries and raspberries.
Nutrition experts explain how probiotic foods impact your gut and, ultimately, your overall health, and share 7 tasty science-backed examples.
A new way to cook French Fries that involves lightly fermenting them before a crispy double fry treatment. Inspired by Al’s Place.
Kimchi is a spicy Korean side dish that is traditionally fermented, similar to sauerkraut. It is usually made with napa cabbage along with other vegetables like carrots, onions, ginger, and garlic. Korean chili flakes give it a spicy kick! Kimchi is surprisingly easy to make and so delicious!
This Rhubarb Soda is kind of like a sparkling lemonade, with a rosy flavor– so nice! Plus… Probiotics! What a nice way to get some more into your family. As with most home fermentation projects, this formula is flexible.
Learn about the history of einkorn wheat and how to successfully make sourdough baked goods with this amazing ancient grain.
the good old Rumpot-I hope its clear how to make it, for those who dont know it-a German speciality
Lacto fermented rice tutorial. Learn how to prepare rice for increased nutrient availability and easier digestion.
Kim Chi is a traditional Korean side dish, naturally fermented with garlic, chill, chinese cabbage (aka wombok or napa cabbage) and various vegetables. It is full of probiotics and rich in vitamins.
Spicy pickled cauliflower recipe with Indian spices. A bold flavor great for snacking. Tangy from natural lacto-fermentation & packed with probiotics!
A naturally fermented old-fashioned ginger ale (also once called ginger beer) that contains beneficial probiotics and enzymes.
These gluten-free probiotic rice flour kefir pancakes were perfectly moist, that lovely pancake texture, buttery, fluffy, and just absolutely delicious.
Spicy and sour, this fermented mustard recipe is delicious slathered onto sourdough bread and served with ripe, aged cheese. It also takes only about five minutes of active time in the kitchen, and is done in three days.
This fermented take on the classic chimichurri is delicious and tangy, and you can feel good about getting probiotics in every spoonful!
This is a spring recipe that we love. It’s family-friendly and entirely delicious as an afternoon treat!
Making Lacto Fermented Mango Salsa is much easier than you would think! By using water kefir and letting it sit on the counter to ferment, you get an easy, DELICIOUS and homemade salsa that stays good for months.
This simple and frugal salad dressing is very simple to make with soured kombucha.
Don't like plain kefir, even though you know it's good for you? I've been on a mission to come up with fun and yummy ways to eat kefir!
Mayonnaise is a staple in our house. We use it on a ton of different foods. It can be a sauce for veggies, a dressing, a marinade, or a binder for chopped meat or veggie salads.
How do you quick pickle and ferment carrots at the same time? Easy, you just need sauerkraut brine, apple cider vinegar, and some fresh carrots! You can slice or chop the carrots any way you like. try adding in some jalapeno slices or garlic for flavor.
Experiment with what you have, anything from the mustard family will work extremely well.
Have too much eggplant? Or some large eggplant you don't know what to do with? How about trying fermentation? Here is a DELICIOUS way to preserve eggplant! You'll be giving your body some probiotic goodness at the same time! :-) Schedule
Hungarian Sun Pickles Kovászos Uborka first day outside! Mmmm pickles. I love pickles, be they in vinegar, brined, cucumber, okra, etc. My all time favorite, though, would have to be the Hungarian Sun Pickles. I have fond memories of eating them as a child, and they have quite a unique flavor. Every summer now I buy (or grow) pickling cucumbers, and make at least one batch of this delicious pickle. The funny thing is, when I last went to make them, I searched my blog to find the recipe, and realized that I haven't added it yet! So here it is. Hungarian Sun Pickles Yes, that is parsley, not dill. And a grape leaf. Please see notes. Ingredients 8 cups filtered or bottled water 1/2 cup of salt (kosher, sea, or canning is best) Dill (Fresh, dried, or just the seeds) 3 or more garlic cloves Rye Bread (really any bread will work, but Rye is traditional) Enough Pickle-sized cucumbers to fit your jars. optional- hot peppers Instructions Bring Water to a boil, remove from Heat and add salt. Prepare and Slice the cucumbers- chop off both ends, and then cut- traditional is quartered lengthwise without cutting all the way (so that they remain intact) but spears, chips, whatever works. Pack the jars- Dill, peppers (if using), garlic, and cucumbers. Pour the warm brine into the jar to cover the cucumbers. Tuck the bread into the jar and under the lid. The bread creates a barrier from the outside air, adds complex sugars for the ferment, and gives it a unique taste. Make sure to layer the bread to cover any opening. Use plastic wrap, a plastic baggie, or cheesecloth to cover the top, and secure with a rubber band. Pierce a few holes if using plastic wrap or plastic baggies. This is to let air escape, but keep the pests out. Set outside during the day for 1-4 days, depending on the heat, and let ferment. When fermentation is done, scoop out the bread, and store in the fridge. If you want to make sure and get all of the bread, dump the contents into a bowl, repack everything except the brine, and then pour the brine back into the jar through a sieve. The milky yeast is normal at the bottom of the jar. Enjoy! The finished product! Notes: This pickle turns soft quick. Although I made 4 jars in my pictures, I regretted doing so because I ended up having to use the last pickles for dips and soups. Just make one jar at a time, and enjoy within a week. Because I live in Italy, I cannot find Dill anywhere. I'll have to grow it myself for next year. So in this batch (in the pictures) I used parsley instead. Although not bad, it's no substitute for Dill. This last batch I also tried to use a grape leaf in the jar to help keep the pickles from going soft (I had read about the technique on the internets), but it didn't seem to help. I also used whatever bread I had in the pantry this time- which turned out to be a wheat and a hard white bread. Still turns out a great pickle. :-) For more information please visit: One of my Sources
Kombucha Recipe: 10 amazing kombucha flavors that are sure to become your new favorites! Do you love to try new kombucha flavors? Then you have come to the right place!
Kimchi has a long tradition and is considered a Korean national dish. It is probably the most well-known fermented dish served all around the world. There are many varieties of kimchi, from sweet to sour and those in between.
Easy step-by-step recipe for White Kimchi, a milder, fresher version of kimchi prepared without red chile paste. Incredibly healthy and delicious condiment.
A super moist and lemony bread with a quick lemon jam on the top.
Learn how to make probiotic-rich water kefir and its benefits for the digestive system. Try this basic water kefir recipe with a few simple ingredients.
Naturally effervescent and vibrant with the flavor of fresh raspberries and ginger, this homemade soft drink is full of probiotics, too.
A perfect smoothie-like Turkish drink made from bulgur and rice.
We promise that this homemade ranch is going to taste so much better than the bottled stuff.
OK, so we all know by now that taking care of the gut is important. And fermented foods are an easy way to do that. Need some inspiration? Here's 85 easy ways to eat more fermented foods.
