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Recipes

  • 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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  • 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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  • 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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  • 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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  • How to Make Sauerkraut in a Jar

    When life gives you cabbage, you make delicious sauerkraut! Sauerkraut is a form of fermented cabbage that has been popular throughout Central Europe for hundreds of years. It’s a combination of one of the healthiest foods there is (cabbage) with one of the most time-honored food preparation methods ever used, called fermentation. If you’ve ever thought about making your own sauerkraut at home, you’re in luck! In this post, we’ll go through the simple process of how to make sauerkraut at home in a fermentation jar.
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  • An Amazing Fermented Basil Pesto Recipe

    Pesto is a sauce originating in Genoa, Italy—birth place of Christopher Columbus. Traditionally, pesto includes crushed garlic, pine nuts, salt, basil leaves, and Parmesan cheese, all blended with olive oil. Here, Abigail takes a traditional recipe and ups it a notch with fermentation. Not only improving the flavor but enhancing the nutritional benefits.
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  • 3 Fermented Cherry Tomato Bomb Recipes from around the World

    If you have kids that eat the cherry tomatoes off the vine before you can even get them picked, maybe you don't have an abundance to ferment. But if you do, making fermented cherry tomato bombs are another way everyone will enjoy them. Read on for three of Ashley's amazing recipes.
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  • Lacto-fermented Olives

    Olives are tricky business. Either you love them or you hate them. I love them, green ones, that is. Black olives, not so much. But I add green olives to my potato or pasta salads and to relish trays at the holiday time. It never occurred to me that I could ferment them. So, if you have access to fresh olives, or an olive tree, give this a go. Sarah makes it sound so easy, and tasty.
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