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Recipes

  • 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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  • Fermented Lemonade

    If you want to ditch artificial coloring, sweeteners, and other food additives from your diet, here is a great all-natural thirst quencher your entire family is sure to enjoy.
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  • 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

    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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  • 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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  • 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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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.