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Recipes

  • Fermented Rhubarb

    Rhubarb is a quintessential spring vegetable, and we are lucky enough to have a large rhubarb plant already growing in the backyard of our new house.  It is perennial, which means it will come back year after year without you having to do much to it, and is often one of the first foods that can be eaten from the garden.  It is quite sour and is a flavor that often is an acquired taste.  I personally love it!
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  • How to Make No-Salt Kimchi Recipe

    Since salt inhibits the speed of the ferment, without salt you’ll need to inhibit the speed of the fermentation process through other means.  By fermenting your reduced-salt vegetables in a cooler environment you can mechanically slow down the speed of fermentation, thereby reducing the need for salt in the ferment.
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  • How to Make Sour Cream

    Sour cream can be made from store-bought, pasteurized cream.  You can also make sour cream from raw milk cream that’s been skimmed off the top of fresh cow’s milk.   Goat’s milk and sheep’s milk do not naturally separate in the same way as cow’s milk.  You’ll need a cream separator to extract the cream from goat’s milk or sheep’s milk for this recipe.
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  • Probiotic Red Horseradish Sauce for Passover and Easter

    Fermentools is all about getting healthy bacteria into our guts any way we can. The probiotic red horseradish sauce is one way to sneak them in. In fact, we have recipes for several lacto-fermented condiments that you may like. Try a few and let us know how you like them.
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  • Ways to Enjoy Fermented Bell Peppers

    The old nursery rhyme says, "Peter Piper picked a peck of pickled peppers." As we know, peppers don't grow already pickled. But to pickle, or ferment them, is too easy to pass up. Read on for Abigail's delicious recipe for fermented bell peppers.
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  • An Amazing Beet and Cabbage Sauerkraut in a Jar Recipe

    I love sauerkraut and never tire of the basic cabbage-only recipe. But at Fermentools, we like to recommend variety to entice reluctant eaters to try fermented foods. If you have a reluctant eater or are one, try this amazing beet and cabbage sauerkraut recipe. The sweet of the beets gives it the flavor you might be looking for.
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  • Fermented Cranberries

    Cranberry sauce is a staple on many holiday dinner tables. Everyone has their own favorite recipe and some folks even prefer the canned variety! I came up with this recipe to try and get some natural probiotics into my kids. I thought fruit ferments were the way to go for introducing kids who are not keen on the sour taste of sauerkraut.
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  • How to Make Small Batch Wines and Meads

    When I think of mead, I think of ancient peoples. I had no idea that it was trending right along with other home brewing. But Ashley is in the know and shows you here how to make your own small batch wines and meads.
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  • Fermented Lemons and Mint

    Lemons, you ask? Can you really ferment a citrus fruit? And with all that salt, will it taste ok? The answer is absolutely YES! Fermented lemons are a traditional food in the Middle East, and are delicious accents for many foods.
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  • Cultured Raw Milk Butter for Your Holiday Table

    I've noticed that sometimes when I melt butter to scramble eggs or to drizzle on my popcorn, that it splatters and pops in the pan as though it has water in it. In this post, Ashley tells why. If you want to find the secrets about butter, and how to make your own cultured raw milk butter at home, keep reading.
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The information on this website is not intended to replace professional medical diagnosis, treatment or advice. Health claims on this website do not warranty, guarantee, or predict the outcome for others. Fermentools strongly recommends readers consult a trusted healthcare professional for any medical condition. All information and links to other resources are posted in good faith. We cannot guarantee the accuracy or validity of any information shared from other publications. Fermentools accepts no responsibility or liability whatsoever for the use or misuse of the information contained on this website.