Recipes

Red fermented hot sauce with fresh peppers on a warm kitchen counter.
Fermentation

Fermented Hot Sauce

Ferment a jar of peppers in a 2.5% brine, then blend them into a bright, tangy hot sauce you can tune to your preferred heat. Keep the finished sauce refrigerated.
Fermented carrot sticks in a clear jar and ceramic dish on a warm kitchen counter.
Fermentation

Fermented Carrot Sticks

Make crisp, tangy carrot sticks with garlic and dill, ginger and coriander, or a little chile. Use a 2.5% brine and keep the finished jar refrigerated.
A large glass jar packed with pickling cucumbers and dill beside fresh cucumbers and garlic on a warm kitchen counter.
Fermentation

Classic Fermented Dill Pickles

Make one gallon of crisp fermented dill pickles, with garlic, dried chile, or pickling spices if you like.
A quart jar of finished sauerkraut beside cabbage and pickling salt on a warm kitchen counter.
Fermentation

Classic Small-Batch Sauerkraut

Make a crisp, tangy quart of sauerkraut with cabbage, salt, and the flavors you like. Use 2.25% salt by cabbage weight and refrigerate when it tastes right.