Vegetables and Nuts

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

Spicy Dill Vinegar Recipe

By Carol W. Costenbader

Use fresh dill from your backyard garden and mustard seeds to give a fragrant kick to fish or boiled potatoes.


Bran Pickles Recipe

By Rockridge Press

The time spent making these traditional Japanese pickles — using miso, kombu and bran — is well worth the effort and wait.


Bitter Orange Marmalade Recipe

By Drakes Press

Use this bright lacto-fermented spread to give your dish a bright, fresh tanginess with a hint of sweetness.


Corn Relish Recipe

By Drakes Press

Use your garden’s vegetable and herb bounty to make this refreshing condiment that will give you a taste of summer year round


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Fermented Almond Milk Recipe

By Katherine Green

Making your own non-dairy nut milk is really a lot easier than you think — and healthier, too, when you ferment it.


Fermented Tofu Recipe

By Katherine Green

Cure your extra-firm tofu longer and the flavors will mellow and age, creating a cheese-like spread for snacking.


Kitchen Scrap Sauerkraut Recipe

By Alex Elliott-Howery and Sabine Spindler with Jaimee Edwards

Try this clever way of using vegetable scraps to make a delicious ferment that will cut down on waste and treat your gut to some healthy probiotics.


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.



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