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!

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.


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.


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


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.


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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.


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.



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