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Vegetables and Nuts

Learn how to ferment vegetables and nuts with these scrumptious recipes for kimchi, tempeh, sauerkraut, and yes, even a bit of chocolate!

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.


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.


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.


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.


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Fermented Ginger Orange Carrots Recipe

By Hayley Barisa Ryczek

Pick from two different ways of fermenting vegetables: lactic acid or saltwater. This recipe works on anything from hard vegetables to leafy greens.


Fermented Ketchup Recipe

By Hayley Barisa Ryczek

Incorporate fermented foods into your family’s meals with this popular condiment. This recipe even tells how to ferment store-bought sauces.


Fermented Sweet Pickle Relish Recipe

By Hayley Barisa Ryczek

Ditch the processed sugars typically found in sweet relish and make your own at home with cucumber, whey, raw apple cider and raw honey.


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.



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