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.
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.
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.
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?!
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.
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.
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.
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 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!
Apple scrap vinegar is a simple way to turn leftover apple peels and cores into a tangy, flavorful homemade vinegar. With this raw fermentation recipe you’ll have everything you need to make apple vinegar that’s the perfect addition to almost any condiment or dish.
This bright, yet delicate flavor profile is both sweet and sour – a unique taste that you’ll keep coming back to. This recipe is intended for long, slow fermentation starting at persimmon harvest time in the autumn and continuing into winter.
This triple apple snack cake uses applesauce, cider, and apples for a one-two-three apple punch. Don’t take our word for it though, give it a go yourself!
These small fruits are a delicious source of nutrients that you can find almost anywhere. Get started on acorn harvesting with help from these simple tips!
Want an on-the-go snack without having to go to the grocery store? Whip up this homemade applesauce for a fresh fall snack whenever you get the craving!
