FERMENTING VEGETABLES & FRUITS

Sauerkraut is a typical fermented cabbage that especially common in Europe. It's great as a side dish, in hot-dogs or in salads. It's full of probiotics and great for gut health.

Kimchi is traditional Korean food that is becoming more and more popular in other parts of the world. It's a mixture of vegetables spiced and fermented for a couple of days.

Radish and root kimchi are a delicious variation of basic kimchi recipe. These vegetables are very good for fermenting because their taste changes well with fermentation.

Fruit kimchi with cabbage can be prepared the same way as basic kimchi. It's important to ferment it for a shorter time because of the sugars in fruits that can quickly over ferment.

Wisdom kraut helps you use up those beautiful butternut squashes. This can be eaten as a salad or a side dish. Enjoy the flavour of herb mixture in this recipe.

Fermented cucumbers are crunchy and delicious side dish to many meals. They can even be a healthy probiotic snack between meals. Once you make them you will love them.

Fermented coleslaw salad is the next step of regular salad. This one is rich in probiotic and is a great addition to the heavier dishes that include meat.

Pickled vegetables are fermented vegetables. You can use any kind you have in store. We used cabbage for a base and added lots of spice to get the best flavours.

Fennel sauerkraut is a variation of cabbage sauerkraut. It's a great way to preserve fennel when it's in season. We can eat it later on packed with probiotics.

Fermented garlic is a special treat of special flavour. It may come a bit weird at the start but once you will try it you will know why this is one of the most popular fermented food.

Cultured broccoli salad in a jar for all of you who enjoy sour fermented taste of your mixed salad. We added some carrot which always ferments well and gives good results.

Muscovite garlic scapes may be hard to find if not in season. They are delicious part of your salad and fermentation gives them the best possible distinctive taste.

Cultured sorbet popsicles are a nice refreshment with a probiotic kick. This fruity popsicle can easily replace store bought treats. You'll be surprised how easy it is to make.

Cultured pear jam with honey tastes sweet and just a little sour. It's great for pancakes or with cereals. We added some water kefir to boost the fermentation.

Fermented sage is very beneficial for the digestion, and fermenting it increases its beneficial powers. It can be used for chewing too.

Fermented ginger with sage is delightful ferment that can be used as a side dish, in salads or anywhere you would use ginger. We added turmeric in this ferment.

Fermented lemons in brine can be used in baking, with drinking water or lemonade. They will refresh you and boost your gut health with beneficial bacteria.

Cultured salsa with fresh basil is an elevated salsa with distinctive flavour. This flavour develops during fermentation. It's a great dip for chips or tortilla chips.

Crunchy fermented chutney goes great with all kinds of burgers. Next time you prepare homemade burger make sure you plan ahead to ferment this delicious chutney.

Cultured green pesto is perfect choice for pasta dinners. We used whey from fermented kefir cheese to make fermentation quicker and more potent.

Cultured ketchup goes well with everything, French fries, baked potatoes or burgers. Fermentation gives it a distinctive flavour and makes it more nutritious.

Mustard can be prepared with powder or seeds. This recipe ferments mustard seeds and makes it more nutritious and beneficial for your digestion and health.

Chunky chutney is a crunchy addition to your salad or meat dishes. You can use different kinds of fruits, we chose mango for our fermentation recipe.