Pine needle soda is a naturally fermented drink with foraged ingredients, also called pine needle sprite. It's light, bright, and refreshing! This recipe makes one 16 oz bottle.
Easy, healthy, and delicious lacto-fermented green beans
Make these fermented honey elderberries to boost your immune system or simply for a tasty and healthy treat.
Wild grape wine is the perfect way to use your foraged grape harvest.
FERMENTATION LENGTH: 7-14 daysSALT CONCENTRATION: 2.5%
Homemade kvass is a traditional probiotic beverage made with leftover stale bread. It's bubbly and refreshing, the perfect drink for a hot summer day.
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.
Make your own homemade lacto fermented cucumber pickles! This recipe is super easy to make, with that traditional and delicious deli-style taste.
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.
A great way to preserve and use your abundance of blueberries is to make fermented honey blueberries. It only takes two ingredients and time!
How to lacto ferment potatoes! Fermented potatoes have musty and tangy flavor that is fantastic paired with cheeses, krauts, and used inside dumplings!
This quick lacto-ferment adds probiotics to berries, and leaves them sweet and tangy, perfect for topping yogurt or baked goods.
Fermented honey recipes are a great way to get health benefits from simple and natural ingredients. Find the best honey ferments here!
Fermented lemons, otherwise known as preserved lemons are an age old secret of top chefs around the world. It’s incredibly easy.
Have you ever asked...What are fermented foods? How do I add them to my diet? Where do I get them? Read this article for answers to all your questions.
Lady’s Thumb (Persicaria maculosa and other Persicaria) is a common everyday garden weed that's both edible and medicinal. What is Lady’s Thumb? Lady’s Thumb (Persicaria maculosa) and other members of the Persicaria genus, often known
Making sauerkraut in a crock is the traditional way to prepare this probiotic vegetable ferment. While modern water locks make it easy to do small-batch sauerkraut in a mason jar, this old school method is
Taste of Norway Editor Christy Olsen Field shares new, flavorful Norwegian-insprired recipes that make use of fermented rhubarb with her readers..
If you want to have a porridge that is made from traditionally prepared oats then this is your guide! They are so simple to make and make the perfect cosy start to the day. Best served with lots of butter, cream or your preferred whole food fats. This recipe is inspired by nourishing traditions but is not meant to represent traditional preparation form any specific people's or regions.
Make this easy fermented garlic honey with only two ingredients to combat back those icky back to school colds and illnesses.
Fermented cherry tomatoes are a great way to preserve that summer harvest and include more gut-healthy probiotics to your meals.
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.
Learn how one simple ingredient can transform your homemade mayonnaise into lacto-fermented mayo that will last in the refrigerator for months! This recipe tastes delicious and is actually healthier than regular homemade mayo.
Comment faire mûrir les figues qui n'arrivent pas à maturité ? Découvrez les astuces testées et approuvées !
Learn how to make fermented green beans. Fermenting requires little work, but increases the nutrition of the beans.
Here's an easy homemade lacto-fermented pickles recipe, a much healthier alternative to conventional store-bought versions.
I may receive a commission if you purchase something mentioned in this post. More details here. Fermented fruit sodas are so fun to make, simple, and delicious. I am working through my freezer right now– it needs to be defrosted, so I am using up the remaining bounty from last summer’s foraging walks. The blackberries […]
Helen Rosner writes about her experiments in fermentation with René Redzepi and David Zilber, using their new book, “The Noma Guide to Fermentation,” as a guide.
These inspiring spruce tip recipes will help you make the most of this ephemeral foraged food. Spruce tip syrup, pesto, ice cream & more!
Yield: One loaf, a bit under 1 lb
Just the other day I was re-introduced to something that my mum used to do way back in the day. I cannot believe I had totally forgotten how delish some fermented stuff taste. Yes you can go ahead and can your blueberries or maybe even make homemade jam, but you should also try fermenting your
Refrigerator pickles are a delicious way to preserve the summer harvest, but you don't have to stick to pickled cucumbers - there are many vegetables you can use, like pepperoncini peppers!
When zucchini season is in full swing it can be hard to know what to do with all of it! Here is how to preserve zucchini so that you have some for later.
Nasturtium Capers are so delicious and another great way to use the ever-abundant Nasturtium plant! Make your own Nasturtium Capers today!
Simple, classic homemade vinegar made from fruit scraps
I may receive a commission if you purchase something mentioned in this post. More details here. Fermented fruit sodas are so fun to make, simple, and delicious. I am working through my freezer right now– it needs to be defrosted, so I am using up the remaining bounty from last summer’s foraging walks. The blackberries […]
Sassafras, sarsaparilla, ginger and other herbs give this traditional, homemade root beer recipe its distinct, aromatic flavor. And it's naturally fermented, for lots of probiotics and plenty of fizz.
