Vegetables and Nuts

Learn how to ferment vegetables and nuts with these healthy and delicious recipes for kimchi, tempeh, sauerkraut, and more!

Ketchup Recipe

By Katherine Green

Forgo the processed, over-sugared concoctions that line the grocery store aisle and make your own ketchup with the added benefit of fermentation.


Lacto-Fermented Spiced Apples Recipe

By Rockridge Press

Apples, honey and cinnamon give this pickle a sweet touch, which can be eaten as a snack or side dish with meat.


Lacto-Fermented Beans Recipe

By Rockridge Press

Use your garden green bean bounty in a new way: ferment them with your favorite herbs and spices for a year-round treat.


Lacto-Fermented Asparagus Recipe

By Rockridge Press

Make your own pickled asparagus from one of the spring’s first vegetables. Give it a probiotic boost by using fermented brine.


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Cashew Sour Cream Recipe

Recipe by Rita Serano; photo by Clare Winfield 

Try this versatile and vegan-friendly sour cream alternative. It makes a delicious base for salad dressings, mozzarella, and more.


Fermented Cassava Dough Recipe

By Fran Osseo-Asare & Barbara Baëta

Ferment and process this unique starch with this easy-to-follow guide.


Chili & Garlic Pickled Eggplants Recipe

By John Gregory-Smith

Make Lebanese makdous to tickle your tangy taste buds with fermented baby eggplants for a pickled garlic chili addition to your summer salad.


Chicken, Preserved Lemon, and Olive Salad Recipe

By John Gregory-Smith

 

Make this delicious, tangy rendition of the classic Moroccan Chicken tagine with preserved lemons and have perfect dish for sunny summer days!



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