Become a Fermentation Sensation with these 8 Recipes!
Fermentation can take any ordinary ingredient and turn it into something amazing and delicious! To prove it to you, we’ve compiled some of our best fermentation recipes that you can try at home.
|
|
|---|
Kvass: A Nourishing, Fermented Beverage
Looking to add another recipe to your fermenting repertoire? Try your hand at kvass. This nourishing beverage calls for just a few simple ingredients and only takes a couple of days to ferment. Use beets or get creative with various fruit combinations like Blueberry Lemon Mint or Ginger Apple Lime.
|
|
|---|
Lacto-Fermenting Vegetables…A Faster Way
This method, widely used in Japan, involves a special glass or plastic container (found in some macrobiotic health-food stores) that has a device for constantly pressing down the vegetables. The vegetables can usually be eaten after a few days of fermentation, and are not intended for long-term storage. Here are just two of the many possible recipes.
|
|
|---|
Drinking to Good Health and Other Ancient Customs
It’s a little-known fact, but we here at Chelsea Green Publishing love a good piece of trivia. (Did you know beavers have a second set of lips behind their teeth?) When we found out that the saying “to the last drop” comes from an ancient Danish drinking custom, you know we were thrilled. Who doesn’t love drinking-related facts, especially when their origins are centered around drinking for good health?!
|
|
|---|
Recipe: Apple Kimchi
There are many different varieties of kimchi that can satisfy any craving from breakfast foods to meats. This tangy and spicy meal works well with all kinds of vegetables, and yes, even fruit. Add apples for an unusual—but delicious—twist on a classic Korean dish.
|
|
|---|
DIY Dilly Beans: Voted “Best Snack Ever”
For those who love fermented foods, we now welcome you into the world of the dilly bean. There’s nothing quite like a dilly bean. A jar full of ’em in the fridge, next to a plate of cheese and crackers, on a sandwich, or straight from the jar in the middle of winter when you’re sick of potatoes and pasta are the perfect addition to any meal.
|
|
|---|
Make Your Own Kombucha: The Tea Beast Lives
Kombucha. The tea beast. The new and trendy health drink. The combination black tea and bacteria ball that is known to cure ailments, heal emotional wounds, and impress houseguests who happen upon it by accident when looking for the dog treats. What’s better than drinking this wonderful tea? Making your own.
|
|
|---|
Umami Bomb: Caramelized Miso Cheese
If you read our post about growing koji in your kitchen, you’re probably itching to try out those new koji skills! This miso cheese recipe is an excellent next stop on your koji-kitchen journey. Miso cheese is sure to add a twist to any cheese lover’s plate, plus it’s easy to make at home!
|
|
|---|
Fermentation 101: Just Add Salt
Fermentation isn’t just for highly skilled experts, at its core, fermentation is actually pretty simple. Once you’ve mastered the basics of fermentation, you’ll be on your way to creating delicious and unique dishes in no time!
|
|
|---|
Recommended Reads
The Best Medicine You’ve Ever Tasted: Ginger and Pineapple Anti-Inflammatory Smoothie
You may like...
-
$14.97 -
$17.48 -
$20.00
Recent Articles
Chances are, you’ve seen cattails growing on the edge of your local lake or stream at least once or twice. Instead of just passing these plants, try foraging for and cooking them to create delicious seasonal dishes! The following excerpt is from The New Wildcrafted Cuisine by Pascal Baudar. It has been adapted for the…
Read More
Garlic mustard: while known as “invasive,” this plant can be consumed in its entirety and has great nutritional value. Plus, the garlic-flavor is a perfect addition to any recipe that calls for mustard! The following are excerpts from Beyond the War on Invasive Species by Tao Orion and The Wild Wisdom of Weeds by Katrina…
Read More
Oh, honeysuckle…how we love thee. If only there was a way to capture the sweet essence of this plant so we could enjoy it more than just in passing. Luckily, foraging and some preparation can help make that happen! Here’s a springtime recipe that tastes exactly like honeysuckle smells. The following excerpt is from Forage,…
Read More
Introducing…your new favorite brunch dish! This whole broccoli frittata is packed with fresh, wildcrafted flavors that are bound to help you start your day off on the right foot. The following is an excerpt from The Forager Chef’s Book of Flora by Alan Bergo. It has been adapted for the web. RECIPE: Whole Broccoli Frittata…
Read More
Wondering where to forage for greens this spring? Look no further than hedges, which serve as natural havens for wild greens and herbs! The following is an excerpt from Hedgelands by Christopher Hart. It has been adapted for the web. Food from Hedges: Salads and Greens Let’s start by looking at all the wild foods…
Read More