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  • Recipe: Fermented Dilly Green Beans | FarmSteady
    May 26, 2022

    Recipe: Fermented Dilly Green Beans

    Fermented Dilly Green Beans preserves the crisp snap of the green bean while heaps of fresh dill add a delicately, bright flavor that instantly shoots you to the height of summer garden party season (no matter what time of year).
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  • Recipe: Fermented Pickle Chips | FarmSteady
    May 16, 2021

    Recipe: Fermented Pickle Chips

    Pickle chips. Sandwich pickles. Pickle slices. Whatever you call them, we can all agree that having a big jar of super garlicky, dill-packed fermented pickles in the fridge is an absolute must. These are the homemade pickles that we are scooping out to stuff into sandwiches, burgers or to tide us over as we contemplate what’s on hand to make for dinner.
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  • Recipe: Lacto-Fermented Jalapeños | FarmSteady
    May 14, 2021

    Recipe: Lacto-Fermented Jalapeños

    Fermented jalapeños are a deliciously spicy ingredient we keep on hand to jazz up any meal. These piquant little peppers pack loads of flavor and are incredibly versatile. When jalapeños are lacto-fermented, they develop a tangy flavor that balances out the spice. Don’t get us wrong, these peppers are spicy, but leveled with a nice pickled tang.
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  • Recipe: Fermented Corn | FarmSteady
    May 11, 2021

    Recipe: Fermented Corn

    Fermented corn, or sour corn as some call it, is a very simple ferment and is definitely something to add to your must-try list. The juicy kernels are sour and pack an exciting burst of flavor, making it delicious enough to eat on its own or to use it as a relish. We love keeping a jar in the fridge and snacking on it with tortilla chips and even just eating it with a spoon. Seriously, it’s that good.
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  • Recipe: Fermented Cherry Tomatoes | FarmSteady
    April 17, 2021

    Recipe: Fermented Cherry Tomatoes

    Cherry tomatoes are just one of our favorite ingredients to have in the house. These versatile little tomato bombs work perfectly in salads, tomato eggs, slow roasted for pasta sauces or even just as a lunch box snack. 
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  • Recipe: Fermented Red Onions | FarmSteady
    April 9, 2021

    Recipe: Fermented Red Onions

    Fermented onions are one of the easiest and tastiest ferments to make. If you open our fridge, we can pretty much guarantee that we always have a jar of lacto-fermented onions tucked somewhere. And these pickled red onions are one of our favorites.
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  • Recipe: Dill Pickle Carrot Sticks | FarmSteady
    April 4, 2021

    Recipe: Dill Pickle Carrot Sticks

    Lacto-fermented carrots are super easy to make and the perfect balance crunchy and sour. And these dill pickle carrots are one our favorites. Packed with lots of garlic and fresh dill, these carrots have all the flavor of a dill pickle but in carrot form.
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  • Recipe: Fermented Turmeric Onions | FarmSteady
    February 12, 2020

    Recipe: Fermented Turmeric Onions

    Fermented onions are one of the easiest and tastiest ferments to make. If you open our fridge, we can pretty much guarantee that we always have a jar of lacto-fermented onions tucked somewhere. And these turmeric onions are one of our favorites.
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  • Recipe: Fermented Cherries | FarmSteady
    June 19, 2019

    Recipe: 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 probably why one of our favorite uses is plunked into a cocktail. If you’re looking for something sweet: make pie. But if you want to take a walk on the savory side these fermented cherries are excellent on a cheese board, as a tangy pizza topping (think white pies) and as a fun twist on a cocktail garnish.
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  • Recipe: Lacto-Pickled Radish Slices | FarmSteady
    May 15, 2019

    Recipe: 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 radishes fit the bill. Sliced paper thin and brined with red onion, cilantro and jalapeño, they nail that magical cross section of flavor: tart, crunchy, bright, funky, and spicy.
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  • Recipe: Dill Pickle Kraut | FarmSteady
    February 13, 2019

    Recipe: Dill Pickle Kraut

    We love dill pickles. Real dill pickles. The ones ordered as full-sours or half-sours and pulled from a barrel in New York's Lower East Side. That's how we fell in love with pickles. So when we got into food fermentation,...

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  • Recipe: Lacto-Fermented Curry Cauliflower | FarmSteady
    February 5, 2019

    Recipe: Lacto-Fermented Curry Cauliflower

    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...

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