Coffee kombucha is a variation of regular kombucha in which, rather than fermenting black tea or green tea, you ferment brewed coffee.

Elevate your coleslaw game with our guide on crafting homemade fermented coleslaw—crunchy, tangy, and rich in probiotic goodness!

NOTE: This article is about all the reasons why you should ferment foods and some of the fears holding people back from this healthy style of food preservation: lacto-fermentation. I was in the grocery store the other day with one of my friends. She's a person who loves eating raw, fermented foods

Learn how to make delicious probiotic-rich and budget-friendly Fermented Carrots with Dill using this step-by-step photo tutorial.

As a Vermonter, I know all about cold. As if roughly 6 months of winter weren’t enough, we also have a long mud season each spring. In the fall, we get lots of visitors to

Over 40 delicious and easy fermented veggie recipes. Paleo, vegan, and GAPS-friendly ways to preserve your abundant veggie harvest!

Experience the unique flavor and texture of this famous fermented Ethiopian bread!

Gut-friendly, probiotic, fizzy water kefir is naturally fermented and bursting with flavor!

These vibrant probiotic-rich jalapeño pickles are easy to make and pack a mean spicy punch.

An easy overnight batter that is then mixed with fresh shredded potatoes and spices for a perfect fermented potato pancake!

Beet kvass is a Russian fermented drink with many benefits for your overall wellbeing. Use my beet kvass homemade recipe and make it at home.

In early winter the produce section of markets can be loaded with newly harvested ginger, galangal, and turmeric roots; they are full, succulent, and fresh. This is the time to preserve them. If you are lucky, you might find varieties beyond the widely available yellow ginger, such as the milder baby ginger, labeled “pink,” “young,” “new,” or “stem” ginger, or the zestier blue Hawaiian. This recipe can be used for any kind of ginger, turmeric, or galangal, though galangal is more fibrous and better suited for a grated paste. We use these slices throughout the year to flavor meals or to put in other ferments to give them a head start (for example, when starting a hot sauce with only dried chile pods).

Dosa are fermented lentil-and-rice crepes found throughout South Asia, and especially prominent in southern India. This griddled batter cooks up crisp, chewy, and light, with a sourdough-like tang thanks to a double fermentation.

Have you ever wanted to make your own fermented soda? It's easier than you think! This homemade strawberry rhubarb soda is naturally fermented using a ginger bug. It's a delicious and refreshing springtime beverage!

You can use this process to ferment any pepper - both sweet and hot. Why make vinegar pickled peppers when fermented peppers are easier and much better for your gut health.

Capture the essence of summer in this fizzy, fermented wildflower kombucha. Rose, violet, elderflower, dandelion, and more make a delicious summer drink.

These delicious, tangy fermented carrots are an easy first fermenting recipe for beginners.

Easy Fermented Onions: Lacto-fermented onions are an easy and delicious way to get good things into your body, and more specifically, your gut. With lacto-fermented foods, you get all the benefits of the raw food itself (whether fruit or vegetable), while at the same time…

The best fermented food recipes to help you turn your fresh vegetables into delectable ferments for use in healthy meals all season long.

I have always loved red onions. Now I love them even MORE! First of all, there is the color. That purple-red, deep, gorgeous hue. Second, they are milder than white onions, especially on salads. Third--have you ever roasted red onions? If not, do it, now. Roasted red onion is one of the most delicious veggies you'll ever eat, especially if roasted with a little olive oil, asparagus and mushrooms. Here is another way for you to adore red onions, and I have to say, I've fallen in love; Ferment them. Fermenting onions is simpler than the famed sauerkruat--almost fool-proof, really--and the flavor is unbelievable. When raw, red onions have a sweet flavor, but a definite bite. When fermented, the bite is tamed and you are left with a mildly sweet, subtly sour crunch that can be used as a condiment on many different foods, or eaten plain if you love onions as much as I do. I have made many pints of pickled red onions lately, and have decided I may have to move up to making quarts at a time, because they just don't last long enough for me. However, I want to share my pint recipe with you because it's a smaller commitment. Making a small batch is less intimidating, especially if you've never fermented anything before. I have read from other sources that red onions can be salted and pounded just like sauerkraut, but I think making a brine and pouring it over simplifies the process. If you already love red onions, you are in for a special treat. If you shy away from onions because of their bite and lasting effects, try fermenting them. They become more mellow and in my experience, don't stick around on your breath like raw onions do. Give this simple ferment recipe a try--you may just fall in love! Pint of Pickled (red) Onions Print Here 1 wide (regular)-mouth pint canning jar 6-8 oz red onion, peeled (about 1/2 of a large onion) 1 cup filtered water (or tap water left out overnight to let chlorine evaporate) 1.5 t. finely ground sea salt (like this kind) 1. Start with clean hands, clean counter space, and clean equipment. 2. Slice the onion thinly. The easiest way to do this, in my opinion, is to use a mandoline, but a good knife and steady hand will work just as well. Put the onions directly into the pint jar. 3. In a separate cup or jar, stir the salt and water together. If the salt doesn't dissolve right away, let it sit for awhile and stir again until the salt has completely disappeared. 4. Pour the salt water over the onion. It should be almost the exact amount of water needed, though you may have a little bit left. 5. Press the onions down slightly with a weight to keep them under the brine. There should be an inch of headspace between the top of the brine and the top of the jar--if not, remove some of the brine with a spoon. 6. Place a lid on the jar (use a regular canning jar lid, or a lid with airlock) and put in a place that doesn't get direct sunlight or extreme temperatures. If not using an airlock, make sure to burp the jar by loosening the lid a bit every day or every couple of days, to allow gases to escape. Allow to ferment for a week, looking at the jar daily to make sure the brine hasn't overflowed (if it has, remove excess brine with a spoon until you have an inch of headspace, and wipe rim of jar/lid with a clean towel before replacing lid). 7. In most cases, a week is enough time to give you delicious pickled onions, but you can ferment them as long as you want. The three-week mark is usually my favorite. The longer they ferment, the more sour they will become. When the flavor is to your liking, place the pint jar in the fridge (remove airlock first if you used one) and marvel at how quickly the delicious onions disappear when you start digging in! Don't forget to check out fermentools.com (I'm not an affiliate, I just love them). You don't need special equipment for fermenting, but I think having tools takes away some of the intimidation factor. DISCLOSURE: This post may contain affiliate links. I'm eligible to receive a small commission whenever a product is purchased through these links. Click Here for my full disclosure!

These onion rings are the absolute crispiest onion rings you will ever make or taste. The secret is using sourdough discard as the liquid! It’s thick and tangy, and clings to the raw onions more than any other liquid. Even better, when it fries up, the liquid evaporates, leaving a super crunchy coating on the onion!

Green beans are transformed into a tangy, crunchy, flavorful snack or side dish when they are made into dilly beans. Instead of the more common vinegar preservation, lacto-fermenting produces lactic acid which not only gives dilly beans their ubiquitous tang, but also preserves them without canning so that they will keep in cold storage for months with all their enzymes and vitamins intact.

Fermented foods are trending, hard! Sauerkraut, kombucha, kimchi, apple cider vinegar, and sourdough, Oh My! This article discusses the history of fermented foods, their resurrection in recent times, the science behind fermentation, what makes them so great for your health, and ways to add them to your daily diet.

These sourdough zucchini fritters are quick, easy and tasty! Perfect for lunch on the go or a savory breakfast idea. They also use up 100g of sourdough discard.

This fermented buckwheat bread is astonishing in its simplicity and its tasty, complex flavors. It makes for a great pre-workout breakfast or snack as it's packed with nutrients yet it feels light on the digestive system compared to a granola bar.

Layer this crunchy, tangy sauerkraut into a big sandwich, or use it top a round of beer-braised brats.

In early winter the produce section of markets can be loaded with newly harvested ginger, galangal, and turmeric roots; they are full, succulent, and fresh. This is the time to preserve them. If you are lucky, you might find varieties beyond the widely available yellow ginger, such as the milder baby ginger, labeled “pink,” “young,” “new,” or “stem” ginger, or the zestier blue Hawaiian. This recipe can be used for any kind of ginger, turmeric, or galangal, though galangal is more fibrous and better suited for a grated paste. We use these slices throughout the year to flavor meals or to put in other ferments to give them a head start (for example, when starting a hot sauce with only dried chile pods).

With this fermented beets recipe, you get the best of both worlds: delicious pickled beets flavor with probiotic benefits.

Dill is such a simple yet powerful addition to any veggie ferment, and so it is in this breeze of a recipe. Save the stalks from Swiss chard and make this delicious fermented snack. Beet green or spinach stalks also work well in this recipe.

Whip up a batch of these sourdough apple fritters with Honeycrisp apples and watch them disappear almost as soon as you make them.

These sourdough zucchini fritters are quick, easy and tasty! Perfect for lunch on the go or a savory breakfast idea. They also use up 100g of sourdough discard.

Looking for a good way to introduce fermented foods to your family? Fermented Ginger Carrots is the perfect thing for you!