Pickles, Preserves & Brews: 9 DIY Fermentation Recipes

Pickles, Preserves & Brews: 9 DIY Fermentation Recipes

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Anjali Prasertong
Sep 30, 2011
The cooler temperatures have us thinking about apple cider, cozy blankets — and fermentation. Winter can be a little too cold, summer can be a little too hot, but mild autumn is just right for making crocks of healthy lacto-fermented pickles like kimchi and sauerkraut, or brewing your own beer, kombucha, or even vinegar. Whether you're a first-time fermenter or a yogurt-maker looking to expand your horizons, these nine recipes will get you started. FRUITS & VEGETABLES1 Preserved Lemons: Salt, fresh lemons, a jar and 30 days are all you need to produce preserved lemons, which add a savory brightness to everything from stews to salad dressings. • 2 Kimchi: Pungent, garlicky kimchi can be divisive, but if you're in Camp Kimchi, making it from scratch means you can tailor it to your taste. • 3 Sauerkraut: Making sauerkraut is a great introduction to lacto-fermentation, as the process is simple, the ingredient list is short and the results are so much better than store-bought. DAIRY4 Yogurt: The transformation of a pot of warm milk to a thick mass of creamy yogurt is nothing short of magical! • 5 Crème Fraîche: Easy, quick, and doesn't even require a thermometer. BEVERAGES, ETC.6 Beer: Emma's adventures in beer brewing are inspiring, from brewing to fermenting to tasting. • 7 Ginger Ale: Create your own carbonated soda without any special equipment. • 8 Kombucha: This fermented tea is pricey in stores; make your own version for much less. • 9 Vinegar: Wondering how to use up the opened bottles of post-party wine you'll inevitably collect over the holidays? Give them a second life as vinegar. Related: The Complex World of Food Fermentation: Fish Sauce (Images: See linked posts for full image credits)
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