Fermented Food Guide: the basics + 19 beginner recipes

Garlic Dill Pickles {Fermented}

Fermented pickles, or pickles in brine, are not your average store-bought pickle! The pickles that you’re probably familiar with are made with vinegar and a high-heat canning process that kills most of the nutrients. Fermentation, on the other hand, uses no heat, a salt-water brine, and beneficial microorganisms that naturally preserve and enhance the nutritional value of your pickles! Read more about the benefits of fermented food {here}.

How to Make Fermented Dill Pickles

How to Make Kimchi with Sriracha!

What’s a white girl doing tampering with classic Korean cuisine? I’ll tell you what: I LOVE Kimchi, and I LOVE fermented food which makes me like it even more–I’m feeling up to the challenge! Plus, aren’t we all from Asian ancestry anyways? It’s in my blood!

Traditional, Homemade Sauerkraut

Sauerkraut: the stereotypical fermented food, with a bad rap. In reality, it’s so much more than a topping at a hot-dog stand, and I’ll admit it, I love the stuff! For example, after I finished taking photos of the bowl of ‘kraut above, I ate the whole thing, as is–I even used the pretty little fork! There’s just something so delicious about the tang of naturally fermented foods, and knowing that it’s so good for my gut. If Shakira dances the way she does after eating a bowl of yogurt, then I’d love to see what she does after a…
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Probiotic Lemonade

While some people have been on a Kombucha craze, I’ve been on a Probiotic Lemonade craze. Ok, I’ll admit it, it’s not because I necessarily like Probiotic Lemonade more, but because I haven’t been able to get my hands on a SCOBY (for all you Komucha makers our there *hint*hint*.) That being said, this lightly fermented lemonade is delicious, healthy and refreshing!

Fermented Spiced Apple Sauce

This  spiced apple sauce is special because it’s lacto-fermented, using Basic Whey , instead of being cooked! Cooking fruits and vegetables diminishes most of their nutrients, while fermenting food enhances them–so the biggest favour that you can do to apple sauce is ferment it! Like I mentioned in my “Fermentation 101: The Very Basics of Fermenting Food” post, fermenting food adds probiotics, increases vitamins and minerals, aids in digestion, and helps to preserve the food–this apple sauce is no exception.

Fermented Spiced Apple Sauce

Homemade Fermented Ketchup

It’s no secret these days that store bought ketchup is basically just red, corn syrup. But there’s something so nostalgic about it that it’s hard not to have around. After all, what’s a grilled cheese without a side of ketchup? It’s nothing at all, that’s what!!!

Homemade Fermetned Ketchup

Homemade Mayo

Organic mayo full of healthy probiotics–you don’t see that every day! This mayo recipe is the real deal, and tastes authentic. I’m a mayo lover, and was super sceptical when it came time to toss out the Hellman’s and start experimenting with my own, but take it from me, this recipe delivers.

Fermentation 101: The Very Basics on Fermenting Food

If you’re not already excited about fermentation, then you will be soon! My insatiable desire to educate myself on the subject has allowed me to become fairly confident in many areas of fermentation, and now I’d like to share that knowledge with you! There is just something so incredibly satisfying about being able to preserve your own food without, well, preservatives, while simultaneously making them healthier. But First… What is Fermentation?

Fermentation 101: The Very Basics on Fermenting Food

Basic Brine

This basic brine recipe is suitable for fermenting vegetables. Vegetables that ferment well in brine include dill pickles, cauliflower, carrots, onions, and other firm vegetables. When using a brine for fermentation, make sure vegetables are fully submerged so that anaerobic fermentation can take place.

Basic Whey

Basic whey, found in fermented milk (yogurt), can be obtained by straining yogurt using a cheesecloth, stocking, or any other creative way you can think of. The yellowish liquid that is strained out is the whey, and can then be added to foods to promote a type of fermentation called lacto-fermentation. Lacto-fermentation helps to preserve food as well as boost it’s nutrition. You will see whey used in my future receipes, which include mayo, ketchup and probiotic lemonade.