Perfect Lactofermented Dill Pickles (that work every time!)
Pickles are some of the most wildly accepted fermented vegetables… if we can manage to make them crunchy and not mushy. Any disappointed pickle-maker will relate to this story: I remember my first batch of pickles that were deliciously crunchy and tasted just...
Sauerkraut: Just Cabbage and Salt (lactofermented recipe)
Sauerkraut is a super healthy inexpensive food. Since it’s cultured, beneficial bacteria are plentiful (like yogurt), it’s dairy free for those sensitive to dairy, and the culturing also makes the cabbage easier to digest and absorb vitamin C from....
Easy Cultured Salsa
Cultured Salsa is easy to put together, and can be enjoyed fresh the day you make it. And then cultured salsa can allowed to lacto-ferment for a day or two for the bonus of longer storage and the nutritional benefits of probiotics. Read: Does Lacto-Fermented Food...
Lactofermented Italian Pickled Vegetables (5 minute recipe)
This recipe for Lactofermented Italian pickled vegetables is fast to put together. This recipe gives a nice splash of color, texture, and huge boost of probiotics to your favorite Italian meal. Lactofermented Italian pickled vegetables are a traditional food native...
How to Prepare Cultured Vegetables
What seems like a risky endeavor, preparing cultured vegetables with just sea salt, has a few things to keep in mind to ensure that you are growing the ‘good’ bacteria and not the bad. Counter top fermentation is so simple that it is often over thought and...
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