22 Delicious Fermented Food Recipes for Healthy Living

Mmm, who knew that the secret to a healthier gut and a happier palate could be as simple as diving into the world of fermented foods? From tangy sauerkraut to fizzy kombucha, these 22 delicious recipes are your ticket to exploring the tasty, probiotic-rich wonders of fermentation. Perfect for home cooks looking to spice up their meals with some gut-friendly flair, these recipes promise to transform your kitchen into a fermentation paradise. Ready to get bubbling?

Homemade Sauerkraut with Caraway Seeds

Feeling adventurous in the kitchen? Let’s turn that cabbage into a tangy, crunchy masterpiece with a sprinkle of caraway seeds for that extra oomph. Homemade sauerkraut is not just a condiment; it’s a fermentation fiesta waiting to happen in your pantry!

Ingredients

• For the sauerkraut:
  • 1 medium head green cabbage (about 2 lbs), shredded
  • 1 tbsp caraway seeds
  • 1.5 tbsp kosher salt

Instructions

1. In a large bowl, combine the shredded cabbage and kosher salt. Massage the cabbage with your hands for about 10 minutes until it starts to release its liquid and becomes limp. Tip: Think of it as a cabbage spa day; the more you massage, the more liquid you’ll get.
2. Add the caraway seeds to the cabbage and mix well to distribute evenly.
3. Pack the cabbage mixture tightly into a clean, large mason jar, pressing down firmly to eliminate air pockets and ensure the cabbage is submerged in its own liquid. Tip: If the liquid doesn’t fully cover the cabbage, add a bit of brine (1 cup water mixed with 1 tsp salt) to cover.
4. Cover the jar with a clean cloth or a fermentation lid to allow gases to escape. Store at room temperature, away from direct sunlight, for 1 to 4 weeks. Check daily to ensure the cabbage remains submerged and skim off any scum that forms. Tip: The longer it ferments, the tangier it gets. Taste weekly to find your perfect flavor.
5. Once fermented to your liking, seal the jar with a regular lid and refrigerate to slow down the fermentation process.

Unleash your sauerkraut on the world—or at least your next hot dog. This crunchy, tangy delight with a hint of caraway is perfect for elevating sandwiches, salads, or even as a bold side dish. Who knew fermentation could be this fun?

Traditional Korean Kimchi

Let’s face it, folks, if your taste buds haven’t had a fiery tango with traditional Korean kimchi yet, you’re seriously missing out on one of life’s spicy little joys. This fermented wonder is not just a dish; it’s a vibrant, crunchy, and slightly addictive adventure that’ll have you coming back for more.

Ingredients

• For the cabbage prep:
  • 1 large napa cabbage (about 2 pounds)
  • 1/4 cup kosher salt
• For the kimchi paste:
  • 1/4 cup gochugaru (Korean red pepper flakes)
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 1 tbsp sugar
  • 1/4 cup fish sauce
  • 1/4 cup water
• For the mix-ins:
  • 1/2 cup julienned radish
  • 2 green onions, chopped

Instructions

1. Cut the napa cabbage into quarters lengthwise, then chop into 2-inch pieces.
2. In a large bowl, toss the cabbage with kosher salt until evenly coated. Let it sit for 2 hours, flipping every 30 minutes to ensure even salting.
3. Rinse the cabbage under cold water 3 times to remove excess salt, then drain well.
4. In a separate bowl, mix gochugaru, minced garlic, minced ginger, sugar, fish sauce, and water to form a smooth paste.
5. Add the julienned radish and chopped green onions to the paste, mixing until everything is well combined.
6. Wearing gloves, massage the paste into the cabbage until each piece is thoroughly coated.
7. Pack the kimchi tightly into a clean jar, leaving about 1 inch of space at the top.
8. Seal the jar and let it ferment at room temperature for 48 hours, then refrigerate.

Marvel at your creation! This kimchi boasts a perfect crunch, a bold umami kick, and just the right amount of heat. Try it atop a steaming bowl of rice or as a zesty companion to your next BBQ feast.

Spicy Fermented Radish Pickles

Feeling adventurous in the kitchen? Let’s turn those humble radishes into a fiery, tangy delight that’ll make your taste buds do a happy dance. These Spicy Fermented Radish Pickles are not just a condiment; they’re a conversation starter, a fridge staple, and possibly your new addiction.

Ingredients

• For the brine:
  • 4 cups water
  • 2 tbsp sea salt
• For the pickles:
  • 1 lb radishes, thinly sliced
  • 2 cloves garlic, smashed
  • 1 tbsp red pepper flakes
  • 1 tsp mustard seeds

Instructions

1. In a medium saucepan, combine 4 cups water and 2 tbsp sea salt. Heat over medium until the salt dissolves completely, then let cool to room temperature. Tip: Taste the brine; it should be salty like the sea but not overwhelmingly so.
2. Pack 1 lb thinly sliced radishes, 2 smashed garlic cloves, 1 tbsp red pepper flakes, and 1 tsp mustard seeds into a clean quart-sized jar.
3. Pour the cooled brine over the radishes until they’re fully submerged. Leave about 1 inch of space at the top of the jar. Tip: Use a fermentation weight or a small ziplock bag filled with water to keep the radishes under the brine.
4. Seal the jar with a lid and let it sit at room temperature, away from direct sunlight, for 3-5 days. Tip: Burp the jar daily to release any built-up gases and prevent explosions.
5. After 3 days, start tasting your pickles. Once they reach your desired level of tanginess, transfer the jar to the fridge to slow down fermentation.

Expect a crunchy texture with a punchy, spicy kick that gets better with time. These pickles are fantastic on tacos, burgers, or straight out of the jar when no one’s looking.

Easy Homemade Yogurt

Picture this: you’re standing in your kitchen, armed with nothing but milk and a dream, ready to embark on the creamy, tangy adventure of making your own yogurt. It’s easier than convincing your cat to take a bath, and the results? Absolutely spoon-licking good.

Ingredients

• For the yogurt:
  • 1/2 gallon whole milk (the creamier, the dreamier)
  • 2 tbsp plain yogurt with live cultures (the secret society of bacteria)

Instructions

1. Pour the milk into a large pot and heat over medium heat until it reaches 180°F, stirring occasionally to prevent a milk tantrum at the bottom of the pot.
2. Once at 180°F, remove the pot from heat and let it cool down to 110°F. This is your milk’s cool-down spa moment.
3. Whisk in the 2 tbsp of plain yogurt until it’s more blended than a 90s boy band. This introduces the live cultures to their new milk mansion.
4. Cover the pot with a lid and wrap it in a cozy towel or blanket. Think of it as tucking your yogurt into bed for a 6-12 hour nap in a warm spot (like your turned-off oven with the light on).
5. After its beauty sleep, check the yogurt. It should be thick and tangy, like a good gossip. If it’s not thick enough, let it sleep a bit longer.
6. Stir the yogurt gently, then transfer it to containers and refrigerate for at least 4 hours before serving. Patience is key, unless you’re into warm yogurt, which, no judgment here.

Oozing with creamy goodness, this homemade yogurt is the tangy, velvety hero your breakfast (or midnight snack) deserves. Serve it with honey and granola for a crunch, or go wild and mix in some fruit preserves for a sweet surprise in every spoonful.

Fermented Garlic Honey

Ever stumbled upon a kitchen experiment that sounds like it was concocted in a wizard’s lab but is actually a golden elixir for your taste buds? Fermented Garlic Honey is that magical potion, blending the sweet allure of honey with the pungent kick of garlic, creating a flavor bomb that’s oddly addictive.

Ingredients

• For the fermentation:
  • 1 cup raw, unfiltered honey
  • 10 cloves garlic, peeled

Instructions

1. Sanitize a 16-ounce glass jar with a tight-fitting lid by washing it in hot, soapy water and drying it thoroughly.
2. Peel 10 cloves of garlic, ensuring they’re free from blemishes or cuts, to prevent unwanted bacteria during fermentation.
3. Place the peeled garlic cloves into the sanitized jar, then pour 1 cup of raw, unfiltered honey over them until fully submerged.
4. Seal the jar tightly and give it a gentle shake to ensure all garlic cloves are coated in honey.
5. Store the jar in a cool, dark place for at least 3 days, opening the lid once a day to release any built-up gases and prevent pressure buildup.
6. After 3 days, taste the honey. If you prefer a stronger garlic flavor, allow it to ferment for up to 1 month, continuing to burp the jar daily.
7. Once fermented to your liking, store the jar in the refrigerator to slow down the fermentation process.

Bold in flavor yet surprisingly mellow, this Fermented Garlic Honey is a versatile condiment that can elevate everything from your morning toast to a glazy finish on roasted meats. Its syrupy texture and complex flavor profile make it a must-try for the adventurous foodie.

Classic Fermented Dill Pickles

Feast your eyes (and eventually your taste buds) on the crunchiest, tangiest, most irresistibly puckery snack that’s been stealing the spotlight at picnics and barbecues since forever. Classic Fermented Dill Pickles are not just a side act; they’re the main event in a jar, ready to bring the zing to your sandwich, burger, or hey, even your martini!

Ingredients

• For the brine:
  • 4 cups water
  • 2 tbsp kosher salt
• For the pickles:
  • 1 lb small cucumbers, washed
  • 4 cloves garlic, smashed
  • 2 tbsp dill seeds
  • 1 tsp black peppercorns

Instructions

1. In a medium saucepan, combine 4 cups water and 2 tbsp kosher salt. Heat over medium heat until the salt dissolves completely, then let the brine cool to room temperature. Tip: Taste the brine; it should be salty like seawater.
2. Pack 1 lb small cucumbers, 4 cloves smashed garlic, 2 tbsp dill seeds, and 1 tsp black peppercorns into a clean, large jar.
3. Pour the cooled brine over the cucumbers, ensuring they are completely submerged. Tip: Use a small weight or a cabbage leaf to keep the cucumbers under the brine.
4. Cover the jar with a clean cloth or a lid loosely to allow gases to escape. Store at room temperature, away from direct sunlight.
5. Check the pickles daily for 3-7 days, tasting them starting on day 3 to see if they’ve reached your desired level of tanginess. Tip: Bubbles are a good sign; they mean fermentation is happening!
6. Once fermented to your liking, seal the jar with a tight lid and refrigerate to slow down fermentation.

Brace yourself for a pickle that’s bursting with garlicky, dill-forward flavor and a crunch that’ll make you swear off store-bought forever. Serve these bad boys alongside a charcuterie board, chop them into a potato salad, or just eat them straight from the jar—no judgment here.

Kombucha with Ginger and Lemon

Zesty and zippy, this Kombucha with Ginger and Lemon is like a morning pep talk in a glass—refreshing, invigorating, and slightly sassy. Perfect for those days when your energy levels are as low as your phone battery, this fizzy elixir packs a punch of flavor and a kick of health benefits.

Ingredients

• For the kombucha base:
  • 1 gallon brewed kombucha (unflavored)
• For the flavor infusion:
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 tbsp freshly grated ginger

Instructions

1. Pour the brewed kombucha into a large, clean glass jar, leaving about 2 inches of headspace at the top.
2. Add the fresh lemon juice and freshly grated ginger to the kombucha. Stir gently to combine—think of it as introducing them at a party.
3. Cover the jar with a tight-weave cloth or a coffee filter secured with a rubber band. This keeps out uninvited guests (like fruit flies) while letting the kombucha breathe.
4. Let the mixture sit at room temperature (68-78°F) for 2-3 days. The warmer the spot, the faster the flavors will mingle.
5. After the infusion period, taste your kombucha. If it’s too intense, you can dilute it with a bit of water or let it sit for less time next round—your taste buds, your rules.
6. Once happy with the flavor, strain out the ginger bits using a fine-mesh sieve, unless you enjoy a little extra zing in your sip.
7. Transfer the flavored kombucha to bottles, seal tightly, and let them carbonate at room temperature for 1-2 days. This is where the magic (and fizz) happens.
8. After carbonation, refrigerate the bottles to halt fermentation. Chilled kombucha is not only refreshing but also less likely to turn into a geyser upon opening.

Just like that, you’ve got yourself a bubbly, tangy, and slightly spicy brew that’s as lively as your favorite playlist. Serve it over ice with a slice of lemon for a visually appealing drink that’s sure to spark conversations—or at least a few envious glances from the coffee drinkers.

Fermented Hot Sauce

Let’s face it, your taste buds are bored, and they’re screaming for something with a kick that’ll make them do a happy dance. Enter fermented hot sauce – the spicy, tangy, and utterly addictive condiment that’s about to become your new best friend.

Ingredients

• For the fermentation:
  • 1 lb mixed hot peppers (like jalapeño, habanero, and serrano), stems removed
  • 4 cloves garlic, peeled
  • 1 tbsp kosher salt
  • 1 cup filtered water
• For finishing the sauce:
  • 1/4 cup white vinegar
  • 1 tsp sugar

Instructions

1. Chop the peppers and garlic into rough pieces. Tip: Wear gloves to protect your hands from the heat.
2. Combine the chopped peppers, garlic, salt, and water in a clean quart-sized jar. Ensure everything is submerged under the brine. Tip: Use a fermentation weight or a small ziplock bag filled with water to keep the ingredients under the brine.
3. Cover the jar with a clean cloth or a fermentation lid and let it sit at room temperature (around 70°F) for 7 days. Check daily to ensure the ingredients remain submerged and to release any built-up gases.
4. After 7 days, strain the mixture, reserving the brine. Transfer the fermented peppers and garlic to a blender.
5. Add the vinegar and sugar to the blender, then blend until smooth. Tip: For a thinner sauce, add some of the reserved brine until you reach your desired consistency.
6. Pour the sauce into a clean bottle or jar and refrigerate. The sauce will keep for up to 6 months.

Zesty, vibrant, and packing a punch, this fermented hot sauce is the secret weapon your dishes have been missing. Drizzle it over tacos, mix it into mayo for a spicy sandwich spread, or just dip your fries straight into the bottle – we won’t judge.

Beet Kvass

Zesty and vibrant, Beet Kvass is the underdog of fermented drinks that’s about to steal the spotlight in your kitchen. This tangy, earthy elixir is not just a gut-health hero but also a splash of color in your daily routine, proving that good things come in bold packages.

Ingredients

• For the fermentation:
  • 2 medium beets, peeled and chopped into 1-inch cubes
  • 1 tbsp sea salt
  • 4 cups filtered water, at room temperature

Instructions

1. In a clean, large jar, combine the chopped beets and sea salt.
2. Pour the filtered water over the beets until they are completely submerged, leaving about 1 inch of space at the top of the jar.
3. Cover the jar with a clean cloth or coffee filter and secure it with a rubber band to allow air flow while keeping out dust.
4. Place the jar in a cool, dark place (like a pantry) for 2-3 days. Tip: The warmer the spot, the faster the fermentation, so adjust your timeline based on your kitchen’s temperature.
5. After 2 days, start tasting the kvass daily. When it reaches a tangy flavor you enjoy, strain out the beets. Tip: The longer it ferments, the more pronounced the sourness, so don’t be afraid to let it go an extra day if you’re after that punchy taste.
6. Transfer the liquid to a clean bottle and refrigerate to slow fermentation. Tip: The kvass will continue to develop flavor in the fridge, so it’s best consumed within 2 weeks for optimal taste.

Hearty and refreshing, Beet Kvass boasts a lively fizz and a deep ruby hue that makes it as fun to drink as it is beneficial. Serve it chilled in a fancy glass to impress your friends, or sneak it into your morning routine for a probiotic kick that’s anything but ordinary.

Fermented Salsa Verde

Oh, the joys of fermentation! It’s like giving your salsa verde a spa day, where it comes out bubbling with personality and a tang that’ll make your taste buds do a happy dance. This Fermented Salsa Verde isn’t just a condiment; it’s a conversation starter, a fridge superstar, and possibly the reason your tacos just got a promotion.

Ingredients

• For the salsa:
  • 1 lb tomatillos, husked and washed
  • 1/2 cup white onion, roughly chopped
  • 2 jalapeños, stems removed (seeds in for heat, out for mild)
  • 3 cloves garlic, peeled
  • 1/4 cup cilantro, packed
  • 1 tsp salt
  • 1 tbsp lime juice
• For fermentation:
  • 1 tsp salt
  • 1/2 cup filtered water

Instructions

1. Preheat your broiler to high and line a baking sheet with aluminum foil.
2. Place the tomatillos, onion, jalapeños, and garlic on the baking sheet. Broil for 5-7 minutes, until charred in spots, then flip and broil another 5 minutes. Tip: Don’t walk away! Broilers can go from zero to burnt in seconds.
3. Let the veggies cool slightly, then blend with cilantro, 1 tsp salt, and lime juice until smooth. Tip: Want it chunkier? Pulse a few times instead of blending smooth.
4. Transfer the salsa to a clean jar. Mix 1 tsp salt with 1/2 cup filtered water to make a brine, then pour over the salsa until covered. Tip: Leave about an inch of headspace for the fermentation gases.
5. Seal the jar loosely (to let gases escape) and let it ferment at room temperature for 2-3 days. Taste daily until it’s tangy enough for you.
6. Once fermented to your liking, refrigerate to slow fermentation. It’ll keep for up to a month.

Mmm, the result? A salsa verde that’s lively, with a depth of flavor that store-bought can only dream of. Serve it with chips, drizzle it over grilled fish, or heck, eat it with a spoon—we won’t judge.

Miso Soup with Fermented Tofu

Zesty and zen, this Miso Soup with Fermented Tofu is your ticket to a flavor-packed journey that’s as nourishing as it is delicious. Perfect for those days when you need a hug in a bowl, this dish combines the umami richness of miso with the tangy kick of fermented tofu for a soup that’s anything but ordinary.

Ingredients

• For the broth:
  • 4 cups water
  • 1/4 cup white miso paste
• For the soup:
  • 1 cup fermented tofu, cubed
  • 2 green onions, thinly sliced
  • 1 tbsp sesame oil
  • 1 sheet nori, torn into small pieces

Instructions

1. In a medium pot, bring 4 cups of water to a gentle boil over medium-high heat.
2. Reduce the heat to low and whisk in 1/4 cup of white miso paste until fully dissolved. Tip: Avoid boiling the miso to preserve its delicate flavors.
3. Add 1 cup of cubed fermented tofu to the broth and let it simmer for 5 minutes to infuse the soup with its tangy goodness.
4. Drizzle in 1 tbsp of sesame oil for a nutty aroma and stir gently to combine. Tip: Toasting the sesame oil lightly before adding can deepen the flavor.
5. Divide the soup among bowls and top with thinly sliced green onions and torn nori pieces. Tip: For an extra crunch, lightly toast the nori before tearing.

Lusciously creamy with a punch of tang, this miso soup is a symphony of textures and tastes. Serve it with a side of steamed rice for a heartier meal, or enjoy it as is for a light yet satisfying dish that’s sure to impress.

Fermented Carrot Sticks with Dill

Mmm, get ready to tickle your taste buds with these zesty Fermented Carrot Sticks with Dill! Perfect for those who love a crunchy, tangy snack that’s as fun to make as it is to eat. Let’s dive into the world of fermentation, where carrots and dill become the dynamic duo you never knew you needed.

Ingredients

• For the brine:
  • 4 cups filtered water
  • 2 tbsp sea salt
• For the carrots:
  • 1 lb carrots, cut into sticks
  • 2 cloves garlic, smashed
  • 1 tbsp fresh dill, chopped
  • 1 tsp black peppercorns

Instructions

1. In a large bowl, combine the filtered water and sea salt to make the brine. Stir until the salt is completely dissolved.
2. Place the carrot sticks, smashed garlic, chopped dill, and black peppercorns into a clean, large mason jar.
3. Pour the brine over the carrots in the jar, ensuring they are completely submerged. Tip: Use a fermentation weight to keep the carrots under the brine if necessary.
4. Cover the jar with a clean cloth or a fermentation lid to allow gases to escape. Store at room temperature, away from direct sunlight, for 3 to 7 days. Tip: Check daily to ensure the carrots remain submerged and to taste for desired tanginess.
5. Once fermented to your liking, seal the jar with a tight lid and refrigerate to slow down the fermentation process. Tip: The carrots will develop more flavor over time, so feel free to let them sit longer before refrigerating if you prefer a stronger taste.

Yield: These fermented carrot sticks with dill are crisp, slightly tangy, and bursting with flavor. Serve them as a standalone snack, chop them into salads for a probiotic punch, or pair with your favorite sandwich for an extra crunch.

Homemade Kefir

Picture this: a creamy, tangy elixir that’s like yogurt’s cooler, more cultured cousin, and you’ve just stumbled into the wonderful world of homemade kefir. It’s the probiotic-packed superstar your gut (and taste buds) have been dreaming of, and the best part? It’s ridiculously easy to make at home.

Ingredients

• For the kefir:
  • 1 tablespoon kefir grains
  • 4 cups whole milk (pasteurized, not ultra-pasteurized)

Instructions

1. In a clean glass jar, combine the kefir grains and whole milk. Cover the jar with a breathable cloth or coffee filter, securing it with a rubber band to keep out any unwanted guests (like fruit flies).
2. Let the mixture sit at room temperature (around 70°F to 75°F) for 24 hours. The warmer your kitchen, the faster your kefir will ferment, so keep an eye on it!
3. After 24 hours, give the jar a gentle shake. If the milk has thickened and smells slightly tangy, it’s ready. If not, let it sit for another 6-12 hours.
4. Strain the kefir through a plastic sieve into a clean bowl, catching the kefir grains in the sieve. Gently stir the grains with a plastic spoon to help separate them from the kefir.
5. Transfer the strained kefir to a clean jar or bottle and refrigerate. It will thicken slightly as it chills.
6. Rinse the kefir grains with filtered water (chlorinated water can harm them) and they’re ready to start another batch. Store them in a small amount of milk in the fridge if you’re taking a break.

Your homemade kefir should be luxuriously creamy with a pleasantly tangy kick—perfect for smoothies, overnight oats, or just sipping straight from the jar when no one’s looking. And those kefir grains? They’re like the gift that keeps on giving, ready to ferment another batch whenever you are.

Fermented Jalapeno Peppers

Mmm, get ready to spice up your life with these tangy, fiery fermented jalapeno peppers that pack a punch and a whole lot of flavor! Perfect for those who like their meals with a side of adventure and a dash of daring.

Ingredients

• For the brine:
  • 4 cups water
  • 2 tbsp kosher salt
• For the peppers:
  • 1 lb fresh jalapeno peppers, sliced into rings
  • 4 cloves garlic, smashed

Instructions

1. In a large bowl, combine the water and kosher salt, stirring until the salt is completely dissolved to create your brine. Tip: Use filtered water for the best fermentation results.
2. Pack the sliced jalapenos and smashed garlic into a clean, 1-quart mason jar, leaving about 1 inch of space at the top.
3. Pour the brine over the jalapenos and garlic, ensuring they are completely submerged. Tip: Place a small weight, like a clean stone or a fermentation weight, on top to keep the peppers under the brine.
4. Seal the jar with a lid and let it sit at room temperature (around 70°F) for 5 to 7 days. Tip: Check daily to release any built-up gases by slightly opening the lid.
5. After 5 to 7 days, taste the jalapenos. If they’ve reached your desired level of tanginess, transfer the jar to the refrigerator to slow down the fermentation process.

Dive into the crisp, tangy goodness of these fermented jalapenos, perfect for topping tacos, spicing up sandwiches, or just snacking straight from the jar for the brave at heart. Their vibrant flavor and slight crunch make them an irresistible addition to any dish craving a bit of heat and zest.

Sourdough Bread Starter

Buckle up, bread enthusiasts! Today, we’re diving into the wild world of sourdough starters—a living, bubbling beast that’s equal parts science experiment and your new best friend. It’s the foundation of every great sourdough loaf, and with a little patience and a lot of love, you’ll be on your way to baking glory.

Ingredients

• For the starter:
  • 1 cup all-purpose flour
  • 1/2 cup lukewarm water (about 75°F)
• For feeding the starter:
  • 1 cup all-purpose flour
  • 1/2 cup lukewarm water (about 75°F)

Instructions

1. In a clean glass jar, mix together 1 cup of all-purpose flour and 1/2 cup of lukewarm water until well combined. Tip: Use a wooden spoon to avoid any metallic reactions with the starter.
2. Cover the jar loosely with a clean cloth or plastic wrap and let it sit at room temperature (around 70°F) for 24 hours. Tip: Find a cozy spot away from direct sunlight to encourage fermentation.
3. After 24 hours, check for small bubbles on the surface—this means your starter is alive and kicking! Discard half of the starter (about 1/2 cup) and add 1 cup of all-purpose flour and 1/2 cup of lukewarm water to the remaining starter. Stir well.
4. Repeat the feeding process (discarding half and adding fresh flour and water) every 24 hours until your starter doubles in size within 6-8 hours after feeding—this usually takes about 5-7 days. Tip: A rubber band around the jar can help you track the starter’s growth.

Kickstart your baking adventures with this lively sourdough starter, and you’ll be rewarded with bread that’s tangy, chewy, and utterly irresistible. Try using it in pancakes or waffles for a sourdough twist on breakfast classics!

Fermented Apple Chutney

Ready to dive into the tangy, twisty world of fermented delights? Our Fermented Apple Chutney is like a party in your mouth, where sweet meets sour in a dance of flavors that’ll have your taste buds begging for an encore.

Ingredients

• For the fermentation:
  • 4 cups diced apples (about 3 medium apples)
  • 1/2 cup sugar
  • 1 tbsp salt
  • 1/2 cup apple cider vinegar
• For the spice mix:
  • 1 tsp mustard seeds
  • 1/2 tsp ground ginger
  • 1/4 tsp chili flakes

Instructions

1. In a large bowl, combine the diced apples, sugar, and salt. Toss until the apples are well coated. Let sit for 10 minutes to draw out the juices.
2. Transfer the apple mixture to a clean, wide-mouth jar. Pour the apple cider vinegar over the apples, ensuring they are fully submerged. If needed, add a little water to cover.
3. Seal the jar with a lid but don’t tighten it completely to allow gases to escape. Place the jar in a cool, dark spot for 3 days. Tip: Check daily to ensure the apples remain submerged and skim off any scum that forms on the surface.
4. After 3 days, drain the apples, reserving the liquid. In a small pan, toast the mustard seeds, ground ginger, and chili flakes over medium heat for 1 minute until fragrant.
5. Combine the drained apples with the toasted spices in the jar. Pour enough of the reserved liquid back to cover the apples. Seal and let ferment for another 2 days.
6. After the second fermentation, taste the chutney. If it’s tangy enough for your liking, it’s ready! If not, let it ferment for another day or two.

Unbelievably versatile, this chutney boasts a crunchy texture with a punchy flavor profile that elevates everything from cheese boards to grilled meats. Try slathering it on a sandwich for an instant flavor upgrade that’ll make your lunch the envy of the break room.

Water Kefir with Fresh Berries

Vibrant, vivacious, and a tad bit effervescent, this Water Kefir with Fresh Berries is like a party in your mouth where everyone’s invited—especially your taste buds. It’s the perfect sip to jazz up your morning routine or to toast to the little victories, like finally remembering where you left your keys.

Ingredients

• For the kefir:
  • 4 cups water kefir (homemade or store-bought)
  • 1/4 cup organic cane sugar
• For the berries:
  • 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
  • 1 tbsp fresh lemon juice

Instructions

1. In a large pitcher, dissolve the organic cane sugar into the water kefir by stirring gently for about 1 minute. Tip: Ensure the sugar is fully dissolved to avoid graininess in your drink.
2. Add the mixed fresh berries and fresh lemon juice to the pitcher. Tip: Gently muddle a few berries at the bottom of the pitcher before adding the rest to release their flavors.
3. Let the mixture sit in the refrigerator for at least 2 hours to allow the flavors to meld. Tip: The longer it sits, the more pronounced the berry flavors will be, but don’t exceed 4 hours to maintain the kefir’s effervescence.
4. Serve chilled, with a few extra berries on top for garnish if desired.

Unbelievably refreshing, this Water Kefir with Fresh Berries boasts a delightful fizz paired with the sweet-tart dance of summer berries. Serve it in a mason jar with a colorful straw for that Instagram-worthy brunch vibe, or enjoy it straight from the pitcher—no judgment here.

Fermented Onion Relish

Get ready to turn those tears of onion-induced sorrow into tears of joy with this Fermented Onion Relish that’s about to become the MVP of your condiment lineup. It’s tangy, it’s sweet, and it’s got enough personality to make even the blandest dishes stand up and take notice.

Ingredients

• For the brine:
  • 4 cups water
  • 2 tbsp sea salt
• For the relish:
  • 4 large onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp mustard seeds
  • 1 tsp black peppercorns

Instructions

1. In a large bowl, combine water and sea salt to create the brine. Stir until the salt is completely dissolved.
2. Add the thinly sliced onions to the brine, ensuring they’re fully submerged. Let them soak for 30 minutes to soften.
3. Drain the onions and rinse them under cold water to remove excess salt. Pat dry with a clean towel.
4. In a clean, large jar, layer the onions, minced garlic, mustard seeds, and black peppercorns.
5. Press down on the mixture to remove any air pockets, then pour the remaining brine over until everything is covered.
6. Seal the jar loosely to allow gases to escape and place it in a cool, dark place for 3-5 days. Check daily to ensure the onions remain submerged.
7. After fermentation, taste the relish. If it’s tangy enough for your liking, transfer it to the refrigerator to halt fermentation.

Dive into this relish with its crunchy texture and complex flavors that range from sweet to tangy with a hint of spice. Slather it on burgers, mix it into potato salad, or let it be the star of your next charcuterie board for a fermented twist that’ll have everyone talking.

Fermented Green Tomatoes

Buckle up, foodies! We’re about to dive into the tangy, slightly rebellious world of fermented green tomatoes. These little green gems pack a punch of flavor that’ll make your taste buds do a happy dance, and the best part? They’re ridiculously easy to make at home.

Ingredients

• For the brine:
  • 4 cups water
  • 2 tbsp kosher salt
• For the tomatoes:
  • 2 lbs green tomatoes, sliced into 1/4-inch rounds
  • 4 cloves garlic, smashed
  • 2 tsp dill seeds
  • 1 tsp black peppercorns

Instructions

1. In a medium saucepan, combine the water and kosher salt. Heat over medium heat until the salt dissolves completely, then remove from heat and let cool to room temperature. Tip: This is your brine, the magic potion that’ll transform your tomatoes.
2. Layer the tomato slices, garlic, dill seeds, and black peppercorns in a clean, large jar. Pack them snugly but don’t crush the tomatoes.
3. Pour the cooled brine over the tomatoes until they’re completely submerged. Leave about 1 inch of space at the top of the jar.
4. Seal the jar tightly and let it sit at room temperature, away from direct sunlight, for 3 to 5 days. Tip: Check daily to ensure the tomatoes remain submerged and to taste for your preferred level of tanginess.
5. Once fermented to your liking, transfer the jar to the refrigerator to slow down the fermentation process. Tip: They’ll keep for up to a month, but let’s be real, they won’t last that long.

Fermented green tomatoes are your new fridge staple, offering a crisp texture and a flavor that’s boldly tangy with a hint of garlic and dill. Try them on a sandwich for a zesty kick or chop them up into a salsa for a fermented twist on your favorite dip.

Homemade Tempeh

Forget everything you thought you knew about tempeh because this homemade version is about to rock your world. It’s like the tofu’s cooler, nuttier cousin decided to move in and never leave—thank goodness.

Ingredients

• For the beans: 2 cups dried soybeans
• For the vinegar bath: 2 tbsp apple cider vinegar
• For the tempeh starter: 1 tsp tempeh starter culture

Instructions

1. Soak the soybeans in water overnight, or for at least 12 hours, until they double in size. Tip: Use a large bowl because these beans are about to get big.
2. Drain the soybeans and remove the skins by rubbing them between your hands. Tip: This step is oddly satisfying, like popping bubble wrap.
3. Cook the soybeans in boiling water for 30 minutes, then drain and let them cool to body temperature. Tip: Patience is key here; nobody likes a hot-headed tempeh.
4. Mix the cooled soybeans with apple cider vinegar and tempeh starter culture until evenly coated.
5. Spread the mixture into a thin layer in a perforated container or ziplock bag with holes poked in it.
6. Incubate at 88°F for 24-48 hours, until the beans are fully bound by white mycelium. Tip: Your tempeh is ready when it smells earthy and looks like it’s wearing a cozy white sweater.

Ready to dive into your tempeh creation? This homemade gem boasts a firm texture and a rich, nutty flavor that’s perfect for frying, grilling, or crumbling into salads. Try it sliced thin and marinated for a tempeh bacon that’ll make your mornings infinitely better.

Fermented Cranberry Sauce

Just when you thought cranberry sauce couldn’t get any more exciting, here comes its fermented cousin to shake up your holiday table! This tangy, effervescent twist on a classic will have your taste buds doing a happy dance.

Ingredients

• For the fermentation:
  • 12 oz fresh cranberries
  • 1 cup filtered water
  • 1/2 cup sugar
  • 1 tbsp salt
• For finishing:
  • 1/2 tsp orange zest
  • 1 tbsp fresh orange juice

Instructions

1. In a medium saucepan, combine the cranberries, filtered water, and sugar. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly.
2. Remove from heat and stir in the salt until fully dissolved. Let the mixture cool to room temperature, about 1 hour. Tip: Speed up the cooling process by placing the saucepan in a bowl of ice water.
3. Transfer the cooled cranberry mixture to a clean, wide-mouth quart jar. Cover the jar with a cheesecloth or a fermentation lid to allow gases to escape. Secure with a rubber band.
4. Let the jar sit at room temperature, out of direct sunlight, for 3 days. Tip: Check daily, pressing down any cranberries that rise above the liquid to prevent mold.
5. After 3 days, stir in the orange zest and juice. Taste and adjust sweetness if desired. Tip: For a smoother sauce, blend briefly with an immersion blender.
6. Transfer the sauce to a clean jar, seal, and refrigerate. The sauce will keep for up to 2 weeks, developing more complex flavors over time.

Vibrant and slightly fizzy, this fermented cranberry sauce brings a punchy brightness to your plate. Try it swirled into yogurt or as a bold companion to your favorite cheese board for an unexpected twist.

Fermented Black Garlic

Prepare to have your taste buds do a happy dance because fermented black garlic is about to become your new kitchen obsession. This umami-packed, sweet, and slightly tangy condiment is like the superhero of flavors, ready to elevate any dish from meh to magnificent.

Ingredients

• For the fermentation:
  • 10 heads of fresh garlic
  • 1 rice cooker or slow cooker

Instructions

1. Peel the outer layers of the garlic heads, leaving the individual cloves intact with their skins on.
2. Place the garlic heads in the rice cooker or slow cooker, ensuring they’re not overcrowded to allow for even heat distribution.
3. Set the cooker to the ‘keep warm’ setting, which should maintain a temperature around 140°F to 160°F, crucial for the fermentation process.
4. Let the garlic ferment for 3 to 4 weeks, checking occasionally to ensure the temperature remains consistent. Tip: A longer fermentation time deepens the flavor, so patience is key!
5. After the fermentation period, the garlic cloves should be soft, black, and have a sweet, molasses-like aroma. Remove them from the cooker and let them cool.
6. Store the fermented black garlic in an airtight container in the refrigerator, where it will keep for several months. Tip: For easier use, squeeze the cloves out of their skins as needed.

Unbelievably versatile, this fermented black garlic can be mashed into spreads, whipped into butter, or even blended into dressings for a flavor that’s as deep and mysterious as the night sky. Its creamy texture and complex taste profile make it a must-try for any food enthusiast looking to add a gourmet touch to their meals.

Conclusion

Concluding our flavorful journey, these 22 fermented food recipes offer a tasty path to wellness, blending tradition with health benefits. We hope you’re inspired to explore these dishes, from tangy sauerkraut to refreshing kombucha. Share your favorites in the comments, and don’t forget to pin this article on Pinterest to spread the joy of fermentation with fellow food enthusiasts. Happy fermenting!