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Fermentation Recipes

About

I ferment a lot of things, out of a lot of different ingredients. Here you'll find winners I've developed and shared with people over the years. Typically simple lacto-fermentation with an ingredient mixed with salt, or brine-fermented with salt water.

Classics

• Fermented Ramp Sriracha
• Siberian-Style Fermented Ramp Leaves (Cheremsha)
• Wild Fruit Vinegar
• How to Make Garum from Meat
• Fermented Knotweed Pickles
• Fermented Lemons

Vacuum Sealing vs Glass Containers

The technology you can use to ferment things has evolved a bit over time, and there's more options now than there were before. Vacuum sealing can make fermentation much easier for home cooks, and is a very dependable way to lacto-ferment just about anything.

Lemons fermenting under vacuum.

Depending on what I'm doing, I may use glass or vacuum bags. For a good example of this process, please see the cheremsha link above. I describe another example in How to Make Fermented Lemons.

Fermented pine cone syrup or mugolio.

Using Sugar

Salt is only one way you can ferment things. Brown sugar, when mixed with certain ingredients that have enough water, will naturally ferment. My favorite example of this is Pine Cone Syrup: Mugolio. Green Walnut Molasses uses the same method.