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Fermentools Blog

  • Fermented Dilly Beans for Lunchbox Treats

    At Fermentools, we take our pickles seriously. Have you tried our recipe for Kosher Dill Pickle? Or maybe our Quick and Easy Garlic Ginger Pickle? No matter what the recipe, though, you will want to read Five Tips for Lacto-fermented Crunchy Pickles. And for the best in fermented goodness, keep reading for Ashley's great fermented dilly beans.
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  • What Went Wrong with My Pickled Peppers?

    I can't imagine an Italian sub sandwich without pickled banana peppers. And they are a must on an antipasto salad or relish tray. But when your pickled peppers don't turn out quite like you imagined, it's time to play detective. Keep reading to find out what happened to Michelle's pickled peppers.
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  • How to Make Fermented Corn on the Cob

    I live across a dirt road from corn fields. Hidden among the acres of feed corn (corn grown to sell at market for animal feed or ethanol gas) the farmer hides his sweet corn. You can tell where it is when you drive down the hill because the rows are in a different pattern. Every July he lets me go in and pick all I want for a reduced price. Our family looks forward to that corn all summer long. "Is Donnie's corn ready?" is a question asked every night at supper—it is that good. But to ferment it? The thought never occurred to me. Now, I'm going to have to give it a try.
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  • What's Wrong with My Kombucha?

    If you are new to making kombucha you may have many questions. What does a healthy SCOBY look like? Does this taste right? Is that mold? If you need a little kombucha encouragement, read on. Michelle will help you to see that everyone struggles and struggles do not necessarily mean failure.
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  • Six Amazing Fermented Foods for the Lunchbox

    We all love eating homemade fermented goodies. Why not pack them in your child’s school lunchbox? Let’s face it; the school cafeteria doesn’t always serve the healthiest options and the routine cold lunch of a peanut butter and jelly sandwich with an apple gets boring. So, here is a list of fermented foods that are both kid friendly and healthy to ensure your children consume highly beneficial probiotics to fuel them through their day.
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  • A Szechuan-inspired MaLa Pickle Recipe

    Ah, pickles! Who doesn’t love that cool taste, snappy texture, and vinegary bite? Do you know how easy it is to make your own naturally fermented pickles? And do you know the endless varieties that you can make? Your imagination is the only thing limiting the creation of different sorts of tasty pickles. As far as I know, you will not find these Szechuan-inspired Mala Pickles in any store.
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  • Book Review: Everyday Fermentation Handbook

    At Fermentools, we want you to have the best knowledge about fermenting foods as possible. That is why we like to share different resources with you. I hope you enjoy this review of The Everyday Fermentation Handbook: A Real-life Guide Fermenting Food without Losing Your Mind or Your Microbes.
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  • An Amazing Fermented Israeli Salad Recipe

    In the heat of summer, one wants a cool refreshing salad to serve with a sandwich meal. This fermented Israeli salad recipe is just the ticket. Make up several jars to have on hand for when you just cannot cook or are on the run all day and need a quick meal.
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  • Ginger Miso Fermented Scallions

    Fermented scallions are a versatile addition to your summer recipes. They’ll add a bit of onion flavor, along with a bit of the freshness that comes from incorporating the scallion greens into the mix. This recipe, in particular, is for ginger miso fermented scallions, which goes well with Asian dishes. Try a homemade ramen bowl, quick-and-easy scallion pancakes, or try using them in egg rolls or dumplings.
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  • Fermented Strawberry Preserves

    One summer, as my family emptied jam jars as fast as I filled them, (and I used pints, mind you) I wondered, can I put jam in quarts? I never found out because then my kids started growing up and moving out and I didn't have the need. I also never knew you could ferment jam! I'm seriously trying this recipe, but I'm not considering quarts, anymore.
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