28 ferment recipes

Traditional Ukrainian fermented beet juice made with just beets, salt, water, and a slice of sourdough bread. Tangy, earthy, and ruby-red after one to two weeks of natural fermentation.

Green beans with fermented black beans and pork: classic Sichuan-style stir-fry with salty-funky fermented black beans, ground pork, garlic, and ginger. Weeknight wok dinner, 15 minutes start to finish.

Sichuan-style stir-fried green beans with fermented black beans, fresh hot chilies, garlic, and a tangy rice vinegar glaze. A spicy Chinese vegetable side in 30 minutes.

A quick and easy recipe to use up your leftover rice, and make you a delicious meal!

Korean kimchi made with napa cabbage soaked in salted water, then fermented with garlic, ginger, scallions, and Korean chili pepper. Simple traditional fermented relish.

Sourdough whole wheat pancakes with tangy fermented starter and honey-sweetened nutty flour. A great use for sourdough discard, with a feathery rise from last-minute baking soda.

My intention was to combine flavors of shrimp and beef inside the meat as well as inside the sauce..

Poached chicken salad with fermented Chinese black bean sauce, julienned snow peas, and sesame oil. An Asian-inspired composed platter with a blended bean vinaigrette.

Old-school salt brine fermented dill pickles with fresh cucumbers, dill stems, garlic, and bay. The crunchy deli-style pickle that ferments in a week on your counter, no vinegar needed.

Sourdough starter for bread machines using just skim milk, plain yogurt, and flour. The yogurt cultures kickstart fermentation in 2 to 5 days.

Asparagus and beef stir-fry with Chinese fermented black beans, garlic, ginger, and oyster sauce. A classic Cantonese wok dish that comes together in under 5 minutes once the prep is done.

Salt rising bread made with a potato-cornmeal starter fermented overnight. No yeast needed. A heritage Appalachian bread with a unique cheese-like aroma and dense crumb.

Amish friendship yeast starter, the classic 10-day fermented sweet starter you stir daily, feed with milk, flour, and sugar, then divide to bake friendship bread and share with friends.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.

Traditional Indian soured lentils in tangy yogurt sauce with warming spices. A protein-rich vegetarian dish where mung dal meets creamy, fermented yogurt.