By Peter Kuruvita and photo by Alan Benson
Use this pickle on a veggie burger or make it using cabbage, radish, daikon, kohl rabi or other leafy Asian greens.
Ferment your own Sri Lankan olives, which have an addicting flavor and texture, and make an excellent chaser for a pint of beer.
Use this tangy, sour fermented pickle as a snack or base of a curry, a tradition in the Himalayan foothills and northeast India.
Keep this dish — known as Nepal’s kimchi and made with vegetables leftover from the summer produce harvest — around as a winter staple.
Fennel and celery both enjoy the cool weather of early fall, making it the prime time to find these crops in markets. Use them to make this zesty salad topper to add flavor to your favorite salads all winter long.
Use this simple fermentation method to preserve viable seeds from your favorite tomato varieties for next season’s garden.
Pair fennel, cucumber and citrus peel for this high-class kvass and serve it at your next summer tea soiree.
By Amanda Feifer and photos by Courtney Apple
Fermented sweet potato fries, you ask? Oh yes, you can certainly ferment sweet potato fries. Here’s how.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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