Field Guide – tagged "lacto-fermentation" – Page 3 – FarmSteady

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ginger
Mango Habanero Fermented Hot Sauce
This Fermented Mango Habanero Hot Sauce recipe is tropical and delightfully spicy. This homemade hot sauce uses lacto-fermentat...
cherries
Fermented Cherries
Fermented cherries are salty, tangy and super savory: kind of like the love child of a maraschino cherry and an olive. Which is...
fermentation
Fermented Pineapple Habanero Hot Sauce
This vibrant hot sauce with pineapple and habanero is spicy, tangy, and deep. Fermenting your hot sauce gives it an umami depth...
bread
How to Grow a Sourdough Starter from Scratch
Flour, water, patience: growing your own sourdough starter from absolutely nothing.
fermentation
Lacto-Pickled Radish Slices
We wanted to find a way to get the wonderful flavors of the taqueria without, you know, the actual taco. These lacto-fermented ...
lacto fermentation
How to Make Yogurt
Making yogurt is easy — here's the why and the how, one warm quart at a time.
fermentation
Q+A: All About Fermentation Weights
When lacto-fermenting veggies, we try to keep everything submerged under brine to keep it healthy and free of grossies. After l...
dill
Dill Pickle Kraut
Full-sour dill pickle flavor in kraut form. Two deli favorites, one crock.
fermentation
Lacto-Fermentation: A Guide to Making Fermented Foods
Lacto-Fermentation is how all good fermented foods are made. Whether it’s pickles, sauerkraut, hot sauce, yogurt or sourdough, ...
hot sauce
Fermented Jalapeño Hot Sauce
Our mantra is usually the hotter the better — this bright jalapeño sauce is the delicious exception.
fermentation
Q+A: All About the Airlock
Never “burp” your jars again (ew). We love our airlock because it does the work for us during fermentation. Learn more about th...
fermentation
Pineapple Turmeric Mint Kraut
Bright, golden, and fresh: pineapple, turmeric, and mint turn kraut tropical.