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    Home » Pickles, Preserves, Etc

    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 Wild Onion Leaves (Cheremsha)
    • Fruit Scrap Vinegar
    • How to Make Garum from Meat
    • Fermented Knotweed Pickles
    • How to Make 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.

    cut lemons fermenting in a vacuum bag.

    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.

    a jar of pine cone syrup outside in the grass.

    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.

    • Fermented Turnips (Sauerruben)
    • Fermented Green Ramp Seeds
    • Ramp Leaf Garum (Vegan Fish Sauce)
    • Cheremsha: Fermented Wild Onion Leaves (Черемша)
    • Fermented Ramp Leaf Soy Sauce
    • Lacto-Fermented Lemons
    • Japanese Amanita Muscaria Mushroom Pickles (Fermented)
    • Green Walnut Molasses
    • Hosta Shoot Kimchi
    • Mugolio: Pine Cone Syrup
    • Pickled Grape Leaves Recipe (Fermented)
    • Pheasant Back Fermented Shoyu
    • Lacto-Fermented Fiddlehead Ferns
    • Classic Spruce Tip Syrup
    • Fermented Knotweed Pickles
    • Homegrown Horseradish Cream
    • Fruit Scrap Vinegar
    • Maple Sap Vinegar
    • Maple Sap Soda
    • Wild Mushroom Fermentation
    • Fermented Wild Mushroom Kimchi
    • Brine Fermented Ramps
    • Cactus Seed Sourdough Flatbread
    • How to Make Garum From Meat
    • Root Vegetable Sauerkraut, with Wild Caraway
    • How to Make Nasturtium Capers (Lacto-Fermented)
    • Ramp Leaf Fermented Sriracha
    • Lacto-Fermented Radishes (Retach mit Shmaltz)
    • Fermented Japanense Knotweed Relish

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    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

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