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Diverse selection of homemade fermented foods including kimchi, yogurt, and sauerkraut.

Fermented Foods

Explore 52 approachable fermentation projects that transform seasonal ingredients into deeply flavored staples through various methods like pickling, culturing, and preserving.
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Prep Time 30 minutes
Total Time 1 day
Course Condiment, Side Dish, Snack
Cuisine Fermented, Global
Servings 52 servings
Calories 50 kcal

Ingredients
  

General Ingredients

  • 1 head cabbage for sauerkraut or kimchi
  • 1 pound carrots for lacto-fermented carrots
  • 1 pound cucumbers for pickles
  • 1 pound beets for beet kvass
  • 6 pieces apples for various fruit ferments
  • 4 pieces pears for chutneys
  • 2 cups berries for fermented berry compote
  • 2 pieces garlic for fermented garlic
  • 10 pieces onions for pickled onions
  • 1 cup ginger for flavoring various ferments
  • 5 cups whole milk for yogurt and kefir

Pantry Staples

  • 1 cup non-iodized sea salt for all fermentation recipes
  • 1 cup cane sugar for shrubs and chutneys
  • 2 cups vinegar for shrubs and finishing
  • 1 tablespoon mustard seeds for making fermented mustard
  • 1 teaspoon spices e.g., coriander, bay leaves, peppercorns

Instructions
 

Preparation

  • Clean jars and tools thoroughly.
  • Thinly slice or shred vegetables such as cabbage, carrots, and cucumbers.
  • Toss vegetables with non-iodized salt (approximately 1-2% of vegetable weight). Massage until liquid is released.

Fermentation

  • Pack the vegetables firmly into jars so that the liquid covers them. Use weights to keep them submerged.
  • Cover with an airlock lid, loose lid, or a cloth secured with a rubber band to allow gases to escape.
  • Keep at room temperature (65-75°F or 18-24°C) away from direct sunlight.
  • Taste after 2-3 days; many ferments are ready in 1-3 weeks depending on temperature and desired tang.

Storage

  • Close jars with a tight lid and refrigerate to slow fermentation once flavor is to your liking.
  • Label jars with the start date and a suggested 'try by' date.

Notes

Experiment with different spices and flavors to personalize your ferments. Use fresh, seasonal produce for the best results. Ferments can last in the refrigerator for 3-6 months.

Nutrition

Serving: 1gCalories: 50kcalCarbohydrates: 10gProtein: 2gFat: 1gSodium: 200mgFiber: 2gSugar: 2g
Keyword Fermentation, Pickles, Sauerkraut, Seasonal, Yogurt
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