This red cabbage and beet sauerkraut recipe makes a lovely ferment and a nice variation on your standard sauerkraut.
Start foraging! Make “poor man’s capers” from nasturtium seed pods with this lacto-fermentation method.
Sweet, savory, and spicy, this mango chutney is great with fish and chicken, or inside your favorite sandwich. If you’ve got access to local mangoes, make some!
If you’ve never thought about preserving your radish crop, this recipe for lacto-fermenting radishes with turnips might change your mind.
If you’re lucky enough to have an abundance of fresh peaches, set some aside to make a batch of peach butter.
Pickled snap peas, lacto-fermented snap peas, spicy snap peas. Whatever you call them, they’re a great addition to your home preservation plans. When your peas are going off, be sure to make up several jars – you’ll love them.
Looking for something a little bit different to put out for summertime parties? This pineapple salsa is IT. Serve it fresh, or make it several days in advance and ferment it for a little extra bang. It’s a great appetizer, or good with chicken and fish, too.
Lacto-fermentation is fast, easy, and good for you! This cauliflower recipe is a great way to start.
Give some of these canning recipes a try to preserve your summertime garden abundance!