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Lacto-Fermented Dilly Green Beans

Lacto-Fermented Dilly Green Beans Yield: 1 quart Ingredients 4 cups of fresh, organic green beans 3 cloves of garlic (peeled and halved)

Carrots and ginger are a match made in heaven! Ferment them and it's pure bliss! Lacto-fermenting foods helps to preserve them

Carrots and ginger are a match made in heaven! Ferment them and it's pure bliss! Lacto-fermenting foods helps to preserve them

Fermented Jalapeno Peppers

Fermented Jalapeños

Preserved Indian Hot Lemons - Pickle Me Too

Pickle Me Too - Nourishing foods for the whole family (including pickles!

Fermented Japanese cucumber pickles

If you like the classic flavor combo of ginger, garlic and soy sauce, I guarantee you'll fall in love with this recipe for japanese cucumber pickles.

Lacto-fermented Roasted-Tomato Salsa * — Cooking God's Way (variation: replace cilantro with mint)

Getting to Know Shannon and Jeff from Cooking God’s Way, Part Fermenting Foods + win their airlock system!

Hugh Acheson's Fermented Carrots with Galangal and Lime

Hugh Acheson's Fermented Carrots with Galangal and Lime

Recipe: Hugh Acheson's Fermented Carrots with Galangal and Lime — Recipes from The Kitchn

Spicy lacto-fermented tomato salsa

Spicy lacto-fermented tomato salsa

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Fermented salsa - helps to have fermented garlic (recipe) and prior batch of sauerkraut

What Sandor Katz Wants You to Understand About Fermentation on Food52

What Sandor Katz Wants You to Understand About Fermentation

Kim Chi, a traditional fermented food from Korea made from cabbage, garlic, chilli and other vegetables is a nourishing food, full of probiotic goodness. It is rich in vitamins and as the vegetables are fermented and pre-digested by the lacto-bacilli naturally present in the vegetables, it enables our bodies to absorb more of the nutrients than eating it raw. Making your own is easy and this version is great for beginners with a milder flavour.

Kim Chi, a traditional fermented food from Korea made from cabbage, garlic, chilli and other vegetables is a nourishing food, full of probiotic goodness. It is rich in vitamins and as the vegetables are fermented and pre-digested by the lacto-bacilli naturally present in the vegetables, it enables our bodies to absorb more of the nutrients than eating it raw. Making your own is easy and this version is great for beginners with a milder flavour.

Fermented carrots sooooo good!! After 7 days of fermenting they taste pickled!

Carrot Pickles - includes links to other sites on lacto-fermenting

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