Fermenting golden beets with turmeric creates a bright, tangy pickled yellow beet that is perfect for tucking into wraps, salads and grain bowls, using as secret ingredient for a killer...
Fermenting golden beets with turmeric creates a bright, tangy pickled yellow beet that is perfect for tucking into wraps, salads and grain bowls, using as secret ingredient for a killer potato salad – or eating straight from the jar. Beets...
We're super excited to share this recipe for Strawberry Basil Kombucha as a special preview of our new book, The FarmSteady Guide to Kombucha. This kombucha is light, delicate, and supremely refreshing. Pairing strawberries and basil together is always a...
It took us way too long to think to put bananas in a hot sauce, but now that we have, there's no going back. This fermented banana hot sauce is packed with tropical fruit flavor, perfectly complemented by the high...
Fermenting your sweet potatoes is a great way to add extra depth of flavor to your fries. Think of it as pre-seasoning them via the magic of lacto-fermentation. Plus, they are fermented, so you can feel better about eating these than...
Making your own kombucha at home is easy and fun, and black tea kombucha is a great recipe to try if you're just starting out. The process is simpler than you might expect. Begin by brewing a batch of black...
If you’re new to brewing your own kombucha, a simple Green Tea Kombucha is the best place to start. Once you make your first batch, you'll find that there are endless possibilities as to what you can make next. When...
This fermented cantaloupe hot sauce recipe yields a finished product with such a unique blend of sweetness, heat and tang—you'll want to put it on absolutely everything. Contrasting the cooling flavor of a melon like cantaloupe with a really hot...
Hot pink pickled radishes are one of our absolute favorite ferments to always have on hand. They are perfect for adding to salads, tacos, grain bowls—anything that could use an extra tangy kick and a vibrant pop of color. The...
We've been smitten with lacto-fermented curried cauliflower for years. It's tangy, crunchy, super flavorful and a gorgeous yellow. But unlike some of our ferments that we forget about for weeks or months the trick is only letting the cauliflower ferment...
Black Pepper Onions are incredibly savory, with that distinctly sweet and tangy flavor that comes from lacto-fermentation. Plus, they have a deep peppery kick that just goes to show why black pepper is such an essential ingredient in so many things we love to cook.
