Pickled Pearl Onions
This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 96. This recipe is being published during the fifth month of the year, when we are focused on […]
Fermented Foods
Golden Sauerkraut
Sauerkraut, a fermented cabbage dish, actually has the most vitamin C out of any food. This dish contains 700 milligrams of vitamin C per cup. In comparison, bell peppers […]
Fermented Garlic
Fermenting garlic enhances its nutritional value and makes it easier for the body to digest and to assimilate all the valuable nutrients. The fermentation process dramatically raises it’s […]
Fermented Potato Chips
This recipe comes from the article published in our Wise Traditions journal Toxic Taters: Practical Lessons From Traditional Potato Processing by Dr. Bill Schindler. Due to the toxins […]
Lacto-Fermented Ginger Ale
This recipe is from the “Beverages” section of Nourishing Traditions and can be found on page 586. It reflects the fifth of our 11 Wise Traditions Dietary Principles: […]
Kombucha
This recipe is from the “Beverages” section of Nourishing Traditions and can be found on page 496. It reflects the fifth of our 11 Wise Traditions Dietary Principles: […]
Fermented Pineapple Chutney
This recipe is from the “Fermented Fruits and Vegetables” section of Nourishing Traditions pages 106 to 197. This recipe reflects the fifth of our 11 Wise Traditions Dietary […]
Fermented Apple Butter
This recipe is from the “Fermented Fruits and Vegetables” section of Nourishing Traditions p. 110. This recipe reflects the fifth of our 11 Wise Traditions Dietary Principles: enjoy […]
Fermented Salsa
Following are a number of recipes to explore, including Sally Fallon Morell’s from her book Nourishing Traditions! This list was created in honor of Cinco de Mayo today, […]
Nutrient-Dense Soda Bread
Don’t you just love soda bread? It’s density, its moreishness, its cakiness, its simplicity. The only downside, in the past, for me, was that the flour wasn’t pre-fermented or […]
Reuben Sandwich
The content that follows is from Nourishing Traditions page 447 and 448. As sandwiches are a fixture on the American food scene, we should make every attempt to prepare them […]
Corned Beef
Corned beef is beef brisket that is cured in salt but not cooked. Thus it is raw and salted. The content that follows is from the raw meat appetizer section […]
Whey and Cream Cheese
The content that follows is from Nourishing Traditions page 87. “We call for the use of whey in many recipes throughout this book—as a starter culture for lacto- fermented vegetables […]
Ginger Carrots
The content that follows is from Nourishing Traditions pages 90 and 95: Lacto-fermented condiments are easy to make. Fruits and vegetables are first washed and cut up, mixed with salt […]
Chilled Balkan “Soup”
Homemade fermented dairy is a nourishing, living food, vibrant with flavor, live probiotics, and a distinctive pleasant tang that is the hallmark of good fermentation. Three fermented dairy staples […]
Pine Cone and Rose Petals Water Kefir
Water kefir is low in calories but high in probiotics, including a wide array of beneficial strains of bacteria. In fact, a study published in Frontiers in Microbiology […]
Homemade Cultured Koji Butter
Koji is dried fermented rice. “The enzymes contained in Koji help to regulate the intestinal environment by promoting digestion and absorption and increasing beneficial bacteria in the intestines.” […]
How to Create a Sourdough Starter
There are a lot of articles out there telling you how to create a sourdough starter. Despite this, as a sourdough baker, the most questions I get asked are […]
Sourdough Oatcakes
Oatcakes were the one of the staple foods of the Scottish, Welsh, Irish and northern English populations long before the advent of the more modern grain, wheat. The […]
Traditional Root Beer
This is my recipe for root beer, like it was made 100 years ago, with some added twists. Root beer is a distinctly American drink with a sweet, […]
Fermented Fish Sauce
This recipe appears on p. 157 of the book Nourishing Traditions, and is referred to often as an optional ingredient in place of sea salt in a number […]
Fermented Oat Bake
Want a delicious, creative way to use fermented oats? This is tasty, easy and it keeps really well in the fridge or freezer. Eat slices hot and fresh, […]
Crème Fraîche
Making crème fraîche is very easy. Takes 5 minutes to make and 2 days to wait. And much cheaper than store bought (in some regions and states it’s even […]
Fermented Ketchup
Ingredients Instructions
Raw Milk Yogurt
Cultured or fermented dairy products play a role in many traditional cuisines. Yogurt is the fermented milk product with which we are most familiar in the West. It […]
Fermented Mustard
I used black and yellow seeds. So easy to make. Mix yellow and brown mustard seeds to create more or less sharpness in the mustard. Yellow mustard seeds […]
Sweet Potato Kvass
Sweet potatoes are naturally sweet and even though it’s not a typical flavor for a soda, it works really well. Sweet potatoes ferment very easily. Most fruits and […]
Yellow Pea Tempeh
Tempeh is a traditional soy product, originally from Indonesia, and is made usually from cooked fermented soy beans. I don’t use soy products, so I substituted soy beans […]
Fermented Meyer Lemons with Saffron in Salt and Kombucha
Fermenting breaks down the lemons rind, removes its bitterness and gives a marvelously complex, bright flavor that pairs beautifully with many foods. Taste is mellow yet intensely lemony, […]
Purple Sauerkraut with Fennel Seeds
Not only is sauerkraut good for your gut it’s good for your taste buds. It’s tangy-tart flavor is the perfect companion to savory foods. Eating just a spoonful […]
Lacto-Fermented Green Tomatoes with Marigolds and Garlic
Great way to use all those green tomatoes in the garden before the frost.It has a very pleasant taste and adds awesome probiotics boost to your gut.It’s a […]
Moroccan Preserved Lemons
This recipe is taken from the recently published article The Nourishing Traditions of Morocco and based on a recipe provided by Jacqueline Hahn, my mother! Ingredients 5 Meyer […]
Pine Pollen Buds Fermented Syrup
There are many health benefits from this recipe: from raw unfiltered honey, from pine pollen buds, from fermentation, and from sun and moon. Pine pollen is nature’s superfood. […]
Fermented Asparagus
A probiotic boost, delicious and delicate, salty and sour fresh spring asparagus! Now it’s a prime time for it! Not only does fermented asparagus taste amazing, it is […]
Beet, Ginger, Cabbage Kraut
My new favorite kraut to eat is this superfood of beets, ginger and cabbage. It is full of taurine that helps your digestion, and supports your liver and […]
Pickled Eggs
Here is a super fun recipe that I use with lots of kids (mine and an orphanage) to get probiotics in them. Getting healthy is an everyday effort and […]
Apple/Pear Chutney
Maureen’s original recipe for a delicious, digestion-enhancing and nutritious fermented chutney. Try some with pork, chicken, or as a breakfast side. Makes 1 quart. Pure Indian Foods sells […]
Spicy Smoky Brussies
Who says lacto-fermented veggies are boring? If you’re looking to spice up your repertoire of ferments and love Brussels sprouts, Min’s rendition of Spicy Smokey Brussies from Fermented […]
