Learning how to ferment isn't hard! Fermentation is an easy method of preservation. Take a look at this guide to fermenting for beginners to get started.
Learn everything you need to know to make delicious bubbly kombucha at home, including a simple kombucha recipe, the supplies need, basic brewing methods, bottling and carbonation tips, and more!
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!
This tangy cabbage kimchi tastes good with everything, from veggie fried rice to homemade dumplings.
Fermenting food is some of the easiest food preservation that there is. Here are 15 easy to follow fermentation recipes for beginners
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.
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…
Fruit is full of nutrients, minerals, antioxidants, fibre and raw enzymes that our bodies absolutely thrive off. Unfortunately, fruit is also high in sugar. When you have gut issues, your digestive system has a hard time breaking these sugars down.
Kimchi is Korea’s national dish. It is a fermented vegetable condiment, mainly using Napa cabbage. Here, this recipe uses zucchini with various seasonings.
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.
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!
A review of Alex Lewin's book Real Food Fermentation. Includes a recipe for fermented Carolina Coleslaw.
This simple recipe shows you How-to Make Preserved Lemons at home! Easy and so much flavor!
Everyone who tastes this describes it differently. Some say that it tastes like bread stuffing or spicy sweet potatoes and even spaghetti. I just don't know how to explain it to you, so you're gonna have to try it and see for yourself.
Don't get thrown off by the word 'spicy'. This Aubergine chutney is all about balance and the perfect play of flavours from the sweet n' spicy ingredients.
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!
Spicy pickled cauliflower recipe with Indian spices. A bold flavor great for snacking. Tangy from natural lacto-fermentation & packed with probiotics!
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!
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
Preserved lemons are an essential part of traditional North African cuisine, adding flavor far beyond what simple lemons can accomplish alone. With just lemons and salt, the natural lactic acid bacteria present on the lemon
I've been wanting to make homemade kimchi for such a long time now. But I kept thinking that it was some mysterious condiment that I can never make.
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.
Miso paste is a funky, salty-sweet, umami-rich paste of mashed, koji-kin inoculated and fermented grains or legumes, that forms the basis of Japanese cuisine.
The natural oils from the Meyer lemon zest perfume the sea salt making it a beautiful finish for fish, popcorn, vegetables, or grilled foods. Recipe adapted from Food in Jars cookbook.
Warm cinnamon, fresh ginger and sweet, juicy apples are fermented for two days to make Spiced Probiotic Apples. Great as a snack or added to smoothies.
This easy lacto fermented bok choy recipe is perfect for beginners and seasoned fermentation enthusiasts. Try making fermented bok choy with basil and lemon, or customize the recipe with other spices like garlic and black pepper.
A new way to cook French Fries that involves lightly fermenting them before a crispy double fry treatment. Inspired by Al’s Place.
This naturally fermented lemonade soda is loaded with probiotics that give it its characteristic fizz and foam. A dryer soda, the lemonade is only slightly sweet, and notes of honey play well with lemon. Serve it over ice, garnished with fresh lemon slices.
Nutrition can have a powerful impact on anxiety. Learn how to incorporate foods that help with anxiety into your diet to help ease your mind.
How to make fermented, naturally-carbonated ginger ale, delicious and good for you too!
A spicy fermented vegetable dish to serve with meat, rice, or vegetables.
Full of flavor, probiotics and nutrients, Russian brined apples are a traditional ferment that goes back countless generations.
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.
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.
