This ultimate guide to fermentation troubleshooting will answer all of your fermenting FAQs… including why your ferment isn't bubbling, what to do if your ferment is mushy or moldy, how to tell if your ferment is done, safety tips, and more.

If you’re in overabundance of jalapenos from your garden or just want to try a delicious and slightly spicy fermented jalapeños condiment, this is the

Your family just. doesn't. like. fermented foods. I know... shocking. ;) Yet, actually, this is very common! So I'm bound and determined to help you succeed! Let's continue on our ever-important quest to add more beneficial bacteria to our guts, this time with 43 probiotic-filled, fermented condiments! Because, for real, who doesn't like ketchup? [by Lindsey Dietz]

The best vegan aged cheese. It tastes just like a real camembert and has a white and flowery rind!

Rejuvelac is a fermented liquid made from sprouted grains that can be used to make cultured vegan cheese. It can be made with many types of grains, but quinoa sprouts the easiest and fastest. Rejuvelac contains probiotics and has a lemony flavor, so some people like to drink it.

Tempeh is a typical Indonesian food mainly composed of fermented yellow soybeans

How much salt to use for the perfect lacto fermentation salt ratio is a common question. Let's go over how much salt to use when fermenting vegetables, and how to measure the perfect fermenting brine ratio.

Fermenting crocks are one of the oldest ways to preserve and ferment produce. Learn how to get started today.

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!

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.

Ferment a bunch of cabbage this fall and enjoy it in numerous dishes with these ways to use sauerkraut for a healthy and flavorful punch to meals.

Fermented Garlic is the easiest ferment EVER! With just 2 ingredients and no starter culture required, you can preserve garlic through the magic of fermentation for a health-promoting food that can be added to your favorite dishes, dips, dressings, and used as a natural remedy!

If you are thinking about fermented onions, then you are at the right place! Here you will learn about fermented onions and how to make it as well as store it.

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!

Make use of your excess Kombucha SCOBY. Make a SCOBY hotel, make sweets, or add it to your skin care routine. Take a look at all options and how to do it.

This homemade spruce beer is made with foraged spruce tips and fermented in a one gallon jug.

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.

Pumpkin "ribs," cantaloupe burgers, "bacon"-wrapped "scallops," and more! It's elegant eating at its finest—because it doesn't get finer than being vegan.

Preserved lemons add an incredible fresh intense "lemony" flavor with a mild tartness to a variety of dishes. Follow this easy simple recipe and step-by-step tutorial to make them the traditional way, or a superfast method to make them quickly in much less time, just 30 minutes! Then grab your jar and try one of the 25 ways to use them on roast chicken, grilled fish, potatoes, or lemon hummus, or mix or into stews, pasta, and salad dressings.

Unlock the essence of tomatoes with our guide on crafting probiotic-rich fermented tomato sauce. Elevate your culinary creations with a touch of fermentation magic.

In this guide, we discuss the best pickling salt, the worst pickling salt, and also the differences between various varieties of pickling salts available.

More benefits to eating or making sauerkraut than you know. Healthful, playful and practical benefits of sauerkraut to inspire you to add it to your diet.

From spicy stews to stir fries, soups & grills, here's 15 mouthwatering recipes to use up that little tub of gochujang (Korean fermented spice paste).

A high protein vegan cookie recipe. What’s better – almond flour makes it gluten free. With banana, pecan, and cinnamon, this cookie brings you joy and support you anytime during the day.

The secret to extra-savory flavor is in your fridge.

Pineapple Tepache is a light and refreshing probiotic drink which originated in Mexico.

Ferment a bunch of cabbage this fall and enjoy it in numerous dishes with these ways to use sauerkraut for a healthy and flavorful punch to meals.

Finally, it's time for a homemade Korean Kimchi Recipe. My grandma makes the best kimchi and I can vouch for that. This kimchi is the real deal. It is authentic, delicious, and classic. Kimchi is a great side dish for any meal. It also makes some of the most delicious Kimchi creamy dip, Kimchi Fried Rice, Spicy Kimchi Tofu Stew, and Kimchi Pancakes. This recipe is a treasured one that I will always keep. This Grandma's Classic Kimchi recipe is one of my most treasured. It was an honor to learn from her and, best of all, it tastes damn good. It is my pleasure to share this traditional Korean Kimchi recipe with all of you! What is Kimchi/Kimchee? Kimchi, also known as kimchee, is a traditional Korean dish that's made with fermented and salted Napa cabbage. Marinated and fermented vegetables are used to preserve them during winter. Although Napa cabbage is the most popular vegetable used to make kimchi carrots, radishes and cucumbers are also used. There are many kimchi recipes, which vary according to the season and region they were made in. It is easy to make vegan kimchi, you just need to keep plant-based ingredients. Kimchi is readily available and affordable, but I would always advise you to make your own homemade kimchi. Although it can take some time to prepare the vegetables, unlike other fermented foods like bread, beer and kombucha, it is mostly an easy process. Kimchi can be kept in the refrigerator for quite some time, making it a versatile, economical and simple-to-prepare dish. How does Kimchi taste? Kimchi has a very unique taste which makes people love it or hate it, this is mostly due to some people don't like sourness. Kimchi's taste is complex and can vary depending on the recipe. Kimchi will have three main flavors: umami, spicy, and sour. The vegetables you use, the fermentation time, and the amount of sugar or salt used will all affect the taste. Kimchi is a fermented food, so its predominant flavor is usually sour. The bacteria that produces lactic acid during fermentation gives kimchi a spicy, spicy flavor similar to sauerkraut. If garlic is used in kimchi, the flavor intensifies during fermentation. Kimchi can be spicy depending on the amount of pepper used and the type of pepper. What do I love about kimchi/kimchee? Besides being one of the healthier food, kimchi has definitely got something addictive regarding its flavor. There are many wonderful flavors. It has three distinctive flavors: garlic, sour, and spicy. Also, kimchi has a certain level of crispiness which adds to the fullness of experience while eating. Is homemade Kimchi really spicy? It all depends on what type of kimchee is made and/or bought. You can make your own kimchI, which is less spicy than some. Why is homemade kimchi more delicious than store-bought? As I've said before, this kimchi recipe will amaze your taste buds. And as you know, most homemade recipes are better than store-bought, in some cases even better than in restaurants. Some other reasons why is homemade kimchi version better: Homemade kimchi is much cheaper With some tweaks, you can make it your own recipe Share with family and friends It's fun! Can American cabbage be used as a substitute? I wouldn't advise, it won't be the exact same. Napa cabbage has different properties, it is more crunchy and overall makes way better kimchi. Can I substitute red pepper powder with gochujang? No, don't do that! Although gochujang is a red chili paste, you shouldn't substitute it with red pepper, because the texture is totally different. For how long should kimchi be fermented? Kimchi is fermented for at least one day. Usually, Kimchi is fermented from 1-3 days at room temperature or 21 days in the fridge, depending on how sour you want your Kimchi to be. After opening your kimchi jar, it can stay fresh for up to a week at room temperature, and for up to 6 months refrigerated. While refrigerated your kimchi keeps the fermentation process, but if you don't like your Kimchi to sour, you can use it for up to 3 months. If Kimchi becomes too sour, but you don't want to throw it away, try mixing it into some dishes with a milder flavor, like rice. Can regular salt be used for Kimchi? My grandma explained to me that thick sea salt is better than salts like Morton and Diamond kosher salt. It makes cabbage soft and withers and also removes too much moisture. Look out for coarse sea salt grains. What if I don't have red pepper powder for Kimchi? Okay, I have a small discomfort because everyone wants authentic cultural dishes, but not everyone is willing to pay for the authentic ingredients. :) This red pepper powder cannot be replaced with any other. This powder is the only powder if you want to make kimchi authentic. It is not the same as cayenne pepper. It is not the same as chili powder. It is not the same as red bell pepper flakes. It is not the same as powdered pepper flakes. It is not the same as Sriracha. How to make Kimchi Taste better? It should be left out for a longer time before it is put in the refrigerator. Is there a way to make homemade kimchi less sour? Place it in the refrigerator within 12-24 hours. After this, let it rest for at least one night and then place it back in the refrigerator the next morning. What type of jar should I use for Kimchi? I purchased half-gallon wide-mouthed jars. It is very simple to place kimchi into jars with wide mouths. Homemade Kimchi Recipe Ok, now that we know everything we need to know on how to make authentic Kimchi recipe it is time. Kimchi/kimchee is a favorite of mine, so I recommend making homemade kimchi. It's cheaper to make at home than to buy it in the grocery store. If you like this Authentic Korean Kimchi Recipe, share it with your friends and to your Pinterest board! Ingredients For the cabbage: 16 Oz Napa cabbage (cut into 1 inch size) ½ cup of sea salt 1 cup of water Seasonings for kimchi: ½ medium sweet onion ½ tsp of sugar 1 bulb garlic, peeled 4 TBSP cup of water ½ cup red pepper powder 1 bundle of julienned green onions Directions Cut the cabbage into 1-inch size pieces. Mix and Stir the Napa cabbage with the already prepared mixture of sea salt and water using a large bowl, until the sea salt has completely dissolved. Mix the cabbage using your hands. Allow it to stand for around 2 hours. Using a blender, mix the garlic and onion with 1/4 cup of water until you have a smooth paste. Combine the mixture in a large bowl. Add the red pepper powder, green onions, salt and sugar. To make a separate radish-kimchi separate the portion for radish kimchi. When the cabbage is ready, rinse nicely it to get rid of most excess salt. Toss it with the red pepper seasoning mix until the cabbage is well coated. The seasoned kimchi should be placed in a large jar (large-mouthed jar). With your fist, press the cabbage to compress the contents nicely. Continue filling the jar with the seasoned kimchi. If necessary, you can use another jar. Cover the pallet jars with a tight fitting lid and let them rest outside overnight at room temperature. The next day, taste the kimchi. If you like it more sour leave it out for another day or two. When the kimchi is according to your liking, you can place it in the fridge. Kimchi is a fermented food that can be kept in the refrigerator for a very long time. But I wouldn't say it lasts more than 6 months.

With only 2 ingredients and countless natural probiotics for gut health, you’re sure to fall in love with this tangy, zesty sauerkraut recipe from scratch.

This easy veggie filled vegetarian and vegan lentil loaf is even better than the classic meatloaf! Be sure to use green or brown lentils, not red.

Learn how to dry leftover almond pulp from making almond milk at home with my tips on drying it in an energy-safe way, freezing, storing, and using in recipes once it is turned into flour.