Vegetables and Nuts

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

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.


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.


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.


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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!


How to Preserve Lemons

By John Gregory-Smith

Learn how to pickle lemons, giving them a delicious, citrusy, versatile flavor considered a cornerstone of many signature Moroccan dishes.



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