Forgo the processed, over-sugared concoctions that line the grocery store aisle and make your own ketchup with the added benefit of fermentation.
Apples, honey and cinnamon give this pickle a sweet touch, which can be eaten as a snack or side dish with meat.
Use your garden green bean bounty in a new way: ferment them with your favorite herbs and spices for a year-round treat.
Make your own pickled asparagus from one of the spring’s first vegetables. Give it a probiotic boost by using fermented brine.
Try this versatile and vegan-friendly sour cream alternative. It makes a delicious base for salad dressings, mozzarella, and more.
Ferment and process this unique starch with this easy-to-follow guide.
Make Lebanese makdous to tickle your tangy taste buds with fermented baby eggplants for a pickled garlic chili addition to your summer salad.
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!
Discover how easy crafting your own money-saving fermented masterpieces can be.
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