Ferment hot banana peppers and then follow this hot sauce recipe to make a DIY condiment to spice up all of your meals.
This pineapple jam recipe with jalapeños is sweet and savory. Serve this jam as a topping for fish or chicken, or paired with cream cheese on crackers.
Making fermented pickles might sound hard, but it’s not. These raw pickles feature fresh ingredients, they can be made in a snap & they’ll last for months.
These lacto-fermented nasturtium seeds make a good substitute for capers. Add them to green salads, chop them over pasta, or use them to flavor dressings.
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 radishes from the garden, this recipe for lacto fermented 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.
These fermented sugar snap peas are 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.
Use this ancient method to make preserved lemons, limes, tangerines, and other citrus. Any citrus will work! Salted citrus an easy way to have fresh citrus flavor on hand for cooking all year long. Try salted lemons, tangerines, and oranges. Use them in marinades, salad dressings, and to flavor roasting chicken.