Vegetables and Nuts
Learn how to ferment vegetables and nuts with these healthy and delicious recipes for kimchi, tempeh, sauerkraut, and more!
Beef and Pork Wrapped in Vine Leaves Recipe
Words by Ino Kuvacic; photos by Ino Kuvacic and Chris Middleton
Use some of your extra sauerkraut in this tasty, beautifully spiced Croatian recipe.
Baked Black Olives Recipe
By Ino Kuvacic
Enjoy the flavors of summer year-round with this Croatian recipe for preserved black olives.
Carrot-Stuffed Hot Peppers Recipe
By Kirsten K. Shockey and Christopher Shockey
Enjoy the freshness carrots add to this side dish. These pickled just beg to be served alongside a plate of tacos.
Classic Fermented Sauerkraut Recipe
By Sherri Brooks Vinton
Try this basic method of turning cabbage into a dish full of beneficial probiotic bacteria. Full fermentation is anywhere from 1 to 4 weeks.
Fermented Almond Crème Fraiche Recipe
Recipe and photo by Yvonne Hölzl-Singh
Use this nut- and grain-based recipe to add creaminess to your favorite savory and sweet vegan dishes.
Egyptian Preserved Lemon Recipe
By Adam Elabd
This salty, bitter, sour flavor pairs well with braised meats or grain salads. Different regions ferment various fruits depending on the intended use.
Dried Fruit Chutney Recipe
By Hayley Barisa Ryczek
Add whey and spices to make this sweet, zesty fruit sauce. In lieu of whey, liquid from fermented vegetables like sauerkraut work just as well.
Fermented Cashew Buttermilk Recipe
Recipe and photo by Yvonne Hölzl-Singh
Satiate your craving for that creamy sourness by fermenting a batch of this non-dairy alternative using cashews.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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