Sharply sour and infused with the intense flavor of dill and garlic, these sour pickles are made the traditional way, by allowing cucumbers to ferment in a saltwater brine.
Author: Jenny McGruther
Robust with the vibrant sweet-tart flavor of fresh pineapple and gently perfumed with cinnamon and star anise, tepache is a flavor-forward, gently effervescent drink. A short fermentation of only a few...
Author: Jenny McGruther
With minimal effort and just a few weeks of patience, you can make these vibrant honey-fermented cranberries. Their flavor is at once bright, delicate, tart, and sweet. This version is adapted from the...
Author: Jenny McGruther
This pineapple ginger soda recipe is naturally fermented, so it contains valuable probiotics for a healthy gut.
Author: nourishingtime.com
Gut-friendly and extra crunchy, these lacto-fermented turnips and beets are naturally pickled, totally raw, and made in only three days of fermenting time. We love the burst of fresh flavor they bring...
Author: Wardee Harmon
Fermenting red onions is easy, quick, and makes the most perfect, thinly sliced condiment for salads, sandwiches, soups, etc. It takes a little longer than quick pickled onions, but the short wait is SOOOO...
Author: nourishingtime.com
Fermenting onions is easy, quick, and makes the most perfect, thinly sliced condiment for salads, sandwiches, soups, etc.
Author: nourishingtime.com
Beet kvass is deeply earthy, richly pigmented and an excellent tonic to promote good digestion and overall wellness.
Author: Jenny McGruther
Sour and hot, this sauerkraut packs the punch of jalapeño and garlic for a potent side dish or condiment that is resilient with flavor. I tend to pair it with pan-fried sausages or cooked lentils and...
Author: Jenny McGruther