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.
This fermented honey garlic is the perfect thing to make to boost your immune system! Both honey and garlic have strong medicinal benefits, so you'll want to have this delicious home remedy on hand for cold and flu season.
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.
These homemade pickles are super crunchy and delicious making them the perfect accompaniment to your next meal or simply enjoy them as a snack. The secret to their crunchiness lies in using very fresh, small pickling cucumbers, soaking the cucumbers in icy water before fermenting and adding an oak or grape leaf.
Red onions, water, and salt are all it takes to make lacto-fermented red onions. They're easy to make, tasty, and healthy.
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.
Fermenting food is some of the easiest food preservation that there is. Here are 15 easy to follow fermentation recipes for beginners
Learn how to make sauerkraut with this detailed, step-by-step tutorial. This quick sauerkraut recipe requires only a handful of ingredients and a clean jar with a tight lid.
With only 15 minutes of hands-on time, this fermented hot sauce is well worth the effort. This fiery ferment can be made milder or hotter to suit your tastes and is a delicious, healthy condiment!
There’s the obvious ways to eat sauerkraut like with hot dogs or reuben sandwiches, but there’s many more. Here's 20 ways to eat sauerkraut.
This nutrient-dense and probiotic-rich sauerkraut is ridiculously easy to make, and so tasty, too!
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!
There's some good hot sauces out there. But it wasn't until we began fermenting our own peppers and turning them into hot sauce that I realized how much I've been missing out on! I'm seriously a spicy food junkie. But if it's gonna be hot it's gotta have flavor. The intense boost of flavor that... Continue Reading →
Easy instructions for fermenting and canning homemade sauerkraut.
The preparation is slightly different for making Basic Sauerkraut versus the Probiotic Vegetable Medley (veggie pickles!), but the same brine recipe is used, and overall it's the same process. I've included both guidelines in this one recipe card because the recipe is so similar when you don't stamp the cabbage for sauerkraut. Start with Step 1 to make a Probiotic Vegetable Medley or Step 3 for the Basic Sauerkraut. You can also double the brine and make both!
With a little help from lacto-fermentation, you can have a complexly flavorful and unique condiment. Learn how to make a fermented hot sauce that is fresh and lasting.
You just found your new favorite sourdough discard cookie recipe! Sourdough snickerdoodle cookies are remarkably soft, chewy, and sweet. Added sourdough discard makes these cookies oh so chewy, and adds a slight tang that makes them irresistible.
3 simple steps to make perfectly salted sauerkraut every time. Have your recipes been leaving you with super salty kraut? Here is a method to change that.
Make this flavourful relish with whatever veggies are in season. Words: Jane Wrigglesworth This is my version of piccalilli. You can use any vegetable – summer or winter – you have on hand. You can also use almost any spice. My favourites include ground ginger, whole cloves, and mustard seeds. Makes: 2 litres (approx.) Time: 45 minutes (not including waiting time) INGREDIENTS 1kg vegetables (eg cauliflower and/or broccoli florets, chopped parsnip or carrot, sliced celery, chopped brussels sprouts) 1 medium onion, quartered and sliced 1 litre water 2 tbsp coarse sea salt ½ cup brown sugar ¼ cup honey ¼ cup
Easy step by step guide to make your own refreshing kombucha recipes at home. You will need a SCOBY, a gallon size glass jar, black tea.....
Discover 14 delicious ways to eat kimchi! Kimchi is Korean fermented cabbage and is integral to Korean cuisine. Learn what you can do with it!
When I think of my grandmother’s lessons on spices, one recipe that really stands out is her old fashioned pickled beets! She would take a few simple ingredients and basic foods and produce the mos…
A ginger bug is a natural ferment that can be used as a starter culture for homemade sodas, ginger ale, or root beer. Using just three ingredients - organic ginger, sugar, and water - I'll teach you how to make a ginger bug at home.
Preserving zucchini and summer squash is a great way to cut your grocery bill. You can ferment, dehydrate, can and even freeze zucchini for the winter.
