Use your garden’s vegetable and herb bounty to make this refreshing condiment that will give you a taste of summer year round
Making your own non-dairy nut milk is really a lot easier than you think — and healthier, too, when you ferment it.
Cure your extra-firm tofu longer and the flavors will mellow and age, creating a cheese-like spread for snacking.
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.
Forgo the processed, over-sugared concoctions that line the grocery store aisle and make your own ketchup with the added benefit of fermentation.
Make your own pickled asparagus from one of the spring’s first vegetables. Give it a probiotic boost by using fermented brine.
Use your garden green bean bounty in a new way: ferment them with your favorite herbs and spices for a year-round treat.
Apples, honey and cinnamon give this pickle a sweet touch, which can be eaten as a snack or side dish with meat.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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