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Carrots with Chocolate Mint
This recipe is adapted from Linda Cox of Bread to Perfection in North Canton, OH. Used by permission. Thank you, Linda!Ingredients:Trimmed and grated carrots (or sliced or sticks) Optional:A sprig of...
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Sauerkraut (Original German Style)
A favorite addition to sauerkraut is caraway seed. Whole caraway seed adds a wonderful flavor to sauerkraut, but use sparingly ~ A little goes a long way! Be sure the seeds are whole and not...
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Traditional Dill Pickles
Ingredients: Freshly picked pickling cucumbers, all roughly the same size. (Don't put big and small cukes in the same jar) 2-3 heads of garlic, with cloves & separated, the roots trimmed, and...
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Beets (Grated, Spiced with Clove, Cinnamon, & Allspice)
Ingredients: Cleaned, peeled beets with tops removed, and coarsely gratedOptional: 1 ~ 2 inch cinnamon stick, 2 whole cloves, and 1 allspice berry Jar: 1 Liter Jar Brine: Self-brining Ferment: 5~7...
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Carrot Sticks Herbed (or Not!)
Carrots are possibly the easiest vegetable to prepare for fermenting, and is great place for beginners to get their feet wet. Whether prepared as sticks or shredded (recipe here), it's an easy ferment...
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Green Beans
Ingredients: Freshly picked green beansOptional: 1-2 medium sprigs of fresh rosemary, basil, or 1 dill head (or 2 fresh sprigs of dill) Jar: Recommend 1.5 to 2 Liter Jar Brine: 2% Brine Ferment: 7-10...
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Preserved (Fermented) Lemons
Ingredients: 12 organic lemons* 1/2 Cup Himalayan Pink Salt**Jar: 1 Liter Jar (or double the recipe in a 2 Liter Jar)Brine: None Ferment: 14 days at room temperature (68-72ºF)Print...
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Ginger, Kale, & Beet Kvass
This recipe is adapted from Linda Cox of Bread to Perfection in North Canton, OH. Used by permission. Thank you, Linda!Ingredients: 25 g ginger ~ chopped into 1" pieces 250 g fresh cabbage ~...
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Garden Medley Kvass
This recipe is adapted from Linda Cox of Bread to Perfection in North Canton, OH. Used by permission. Thank you, Linda!Ingredients: 1 baseball sized tomato ~ quartered 100 g (grams) peeled...
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Mayonnaise (Lacto-Fermented Whole Egg/Egg Yolk)
Before we get right into making Mayo, I want to point out a few safety-related ideas. In this recipe, I am using fresh fertilized pastured eggs that were plucked from under the free range healthy hen...
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Salsa ~ Chunky Tomato
This awesome fermented tomato salsa is so easy to make you won't believe it. And delicious? You bet!Ready to Eat: two daysIngredients:3 medium ripe tomatoes1 medium sweet onion1 lime (juiced)1-2...
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Garlic (Lacto-Fermented)
Ingredients:Garlic cloves (organic or non-irradiated)Jar: 1 Liter Jar (or smaller)Brine: 2%Ferment: 7 days at room temperature (68-72ºF)Print FriendlyPreparation: 1. Prepare about 3 cups of 2% brine...
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Beet Kvass ~ Orange Spiced
Ingredients:6-8 medium beets (with tops removed for one week) 3" stick of cinnamon1" cube of ginger, thinly sliced4 whole cloves1 tsp. allspice berries1 tsp. brown mustard seeds1 tsp. peppercorns1...
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Sauerkraut Juice (Cabbage Kvass)
Ingredients:4-5 lbs. Finely sliced, grated, or chopped (shredded) CabbageOptional:(Suggestions for different flavors)Caraway Seed (just a tablespoon), and/orOnion (chunk up a whole onion, any type),...
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Ginger Bug (Lacto-Fermented)
This Ginger Bug recipe is a great starting point for several different fantastically flavored drinks. Recipe: Ginger SodaIngredients: 1/2 Pound Fresh Ginger root (organic) Cane SugarSucanat/Rapadura...
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Ginger Soda (Lacto-Fermented)
To make Ginger Soda, you will need an ongoingGinger Soda "starter" or "bug". You can drink the starter, but it tends to be very strongly flavored.Ingredients: 1/2 Pound Fresh Ginger rootGinger BugCane...
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Berry Syrup
(adapted from Nourishing Traditions)A delicious, healthful substitute for pancake syrup and ice cream topping! Try with Probiotic Ice Cream! (coming soon!)Ready to Eat: two daysIngredients:8 cups (2...
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Granola with Dates, Pecans, and Coconut
Granola ~ Raw, Lacto-Fermented, Dehydrated & Gluten FreeJar: 2 Liter JarBrine: None Ferment: 2-3 DaysDehydrate: 48-72 HoursIngredients:5 1/2 cups raw or cooked organic rolled oats1 1/3 cups...
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Carrots, Leeks, Ginger & Dill
This recipe was invented by my mother, Catherine Endersby. She has really become excited about fermenting as part of her healing process, and is always looking for new exciting combinations to create....
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Carrots and Beets with Rosemary and Thyme
This recipe was inspired by a recent conversation with Lauren Temkin from Cultured and Saucy.Ingredients: 2 Lbs. Carrots2 Lbs. Beets1 sprig Rosemary1 sprig ThymeOptional: This would also be delicious...
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