ferments

These fermented apples are packed with probiotics and are SO easy to make!

Fermented Apples

apples (approximately 3 large apples)

cinnamon (or 1 tablespoon ground)

- 1 teaspoon unrefined salt

lemon

starter culture* (optional)

Water

Quart Jar

Fermentation weight** (optional)

Fermentation lid (optional)

Add your starter culture (if using), unrefined salt,...

Add your starter culture (if using), unrefined salt, juice of 1 lemon, and 1/2 cup of water to a small bowl. Whisk well to combine. If using ground cinnamon instead of a stick of cinnamon, add to the liquid mixture and whisk again.

Pack your peeled and chopped apples into a...

Pack your peeled and chopped apples into a clean quart jar, and add the cinnamon stick (if using).

Pour the liquid mixture over the apples.

Add in enough filtered water to completely cover...

Add in enough filtered water to completely cover the apples. The apples will float, but once the weight is in place they will stay below the surface of the brine.

Add a fermentation weight** (or a 4oz canning...

Add a fermentation weight** (or a 4oz canning jar weighted with water or brine) and press down to keep the apples submerged.

Fit the jar with a pickle pipe, airlock...

Fit the jar with a pickle pipe, airlock fermentation lid, OR a screw on lid.

Ferment for 2-5 days, or until bubbly and...

Ferment for 2-5 days, or until bubbly and active. Fruit ferments very quickly, so it's important to keep a close eye! Your apples are ready when they smell slightly alcoholic, but not overly pungent.

Once your apples are fermented to your liking,...

Once your apples are fermented to your liking, remove the weight and add an airtight lid. Store in the fridge for 2 weeks or up to 2 months as long as there are no signs of spoilage. Enjoy!

Fizzy and refreshing, this simple fermented lemonade is full of fresh-squeezed lemon juice, a small amount of sugar, and plenty of natural probiotics for gut health.

Fermented Lemonade

cane sugar

lemon juice (freshly squeezed)

filtered water

Combine the sugar, lemon juice, whey, and filtered water into a glass jar or jug. I used a gallon-sized jar.

Stir thoroughly until the sugar is mostly dissolved.

Seal the jar with a tight lid and keep it at room temperature for 72 hours. You can keep it on your counter or a pantry shelf - whatever works!

You may want to release the pressure on your jar each day by loosening the lid briefly.

After 72 hours, the lemonade should be bubbly. The longer it ferments, the more carbonated it will be.

Store your lemonade in a sealed container in the refrigerator. Serve cold from the fridge or over ice and enjoy!

Hello,
Thank you for your knowledge and for sharing. 
I made the fermented lemonade with yogurt whey. It has been 5 days and there is no pressure built up to release…no awesome hiss when I open the lid. 
Does that mean my whey is not working or active for some reason or is it just because my jar an only 2/3 full, etc.

Love this creative healthy recipe!! Question: How do I keep the fermentation process going so I don’t have to strain whey once more. How do I keep this lemonade starter so I have continuous lemonade?

Hi Lisa, could I add some fresh ginger juice to this? Thanks.

made the fermented lemonade, It is fantastic in carbonation and taste.  I did not leave it sit for 72 hours as very bubbly after 2 days.

Fermented beets are a crunchy and delicious snack, a colorful and nutritious side dish, and a bright and easy topping for a variety of dishes.

Fermented Beets

beets beets are best)

water (filtered)

Stir two cups of filtered water in a saucepan with two tablespoons of salt, warming over low-medium heat just until dissolved.

Pour the salt water into a clean quart jar.

Add remaining 2 cups of water to the salt water mixture,.

Slice beets into bite-sized cubes and add to your empty quart jar with desired seasonings (garlic, peppercorns, etc). Layer beets and seasonings to really disperse the flavors.

Pour your salt brine over the beets until fully submerged. Leave 1-2 inches at the top of the jar. You can use a fermentation weight or improvise with a smaller, clean jar or even a large, folded cabbage leaf to keep the submerged beets in place.

Extra brine can be reserved in your refrigerator until the next ferment.

Cover with a fermentation lid, or even a loosely placed canning lid or tea towel. You want to protect your fermentation while allowing air to be released. If using a regular canning lid, open the jar once a day to release the gas.

Leave the jar at room temperature for 2-10 days until your desired flavor and texture is achieved. 

Once your ferment is done, cover with a tight lid and move to the refrigerator.

First time I made this, worked just fine and beets were delicious, I decided to try it again with some modificatios, and the water got slimy and of course I waisted all my beets.
The things I did different were as follows: Instead of cutting beets in cubes, I did slices, and put the cabbage leaf as suggested on the recipe, the rest was done as directed. What could have gone wrong to get the result I got, very sad at this point since I love beets.

Can’t wait to try this!  
When using a standard mason jar lid - by “loosely placed” do you mean to just rest the lid atop the jar, or can I slightly seal the lid to protect against potentially being knocked into? (Small counter space issues 😅)

Can I potentially just buy it from you as it seems really good?

These fermented okra are crunchy, dilly and loaded with healthy probiotics. Yes YOU can make your own fermented veggies and it’s not difficult. I’ll show you how to make fermented okra!

Fermented Okra with Dill

tsp coarse kosher salt

peppercorns peppercorns

dill

okra ((do not

garlic (smashed with the side of your knife)

First make your salt brine by adding the salt to the water and stir until dissolved completely. Set aside. No need to make boiling water for this recipe.

Now let&#39;s compile the jar. Put the peppercorns in the bottom of your clean jar and lay the stems of dill flat on top. It&#39;s best to use whole, uncut dill stems and leaves rather than chopping them up. This will avoid little pieces floating to the top. Curve the long dill stems around on themselves so they sit on the bottom of the jar.

Next, arrange the uncut okra vertically in the glass jar on top of the dill and peppercorns. To make maximum use of the space, I alternate - wide end up, wide end down, wide end up.... - as I slide the okra in, side by side. Keep filling the jar with okra until there isn&#39;t any more room. A tight pack will help keep the okra from floating up above your brine.

Next, snuggle your garlic cloves down between the stalks of okra. Use your index finger to press them down so they stay put.

Pour your salt water brine over top of the garlic, dill, okra mixture. Ensure that the top of the okra is completely covered by the brine.Leave an inch of air space at the top of the jar to give the liquid room to rise and fall as the okra ferments. That said, I often have much less space at the top of the jar and it all turns out fine. If needed, make a little extra brine in the same ratio, and add that to your jar.

The okra will be quite tightly packed in there so you may not need a weight to hold them below the salt water brine. If not, please apply a weight to keep those ingredients below the brine. If you have a special fermenting lid, put it on now. If not, then loosely cover the jar with cheesecloth or something else that will let the carbon dioxide escape as your okra ferments.

Leave the jar on your counter, out of direct sunlight, for 4 to 10 days depending on taste. When it&#39;s done, put on a lid and move to your refrigerator to enjoy over the next month or two.

I've had a jar of this okra fermenting on my counter for 8 days and tasted one today - it's delicious!!! My wife and I love okra AND dill pickles so I expect this will become a regular staple around here. Thanks for the recipe and tips!

Wow! I fermented okra exactly like you suggested...left on my counter for 7 days and it was so good!! I'm a dill pickle fanatic and it's possible I like these more than dill pickles!

These were delicious and crunchy, I will definitely make again! You're right, it's like a pickle in okra form.

Top 4 ferments recipes from across the web

The most viewed ferments recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fermented Apples

Fermented Lemonade

Fermented Beets

Fermented Okra with Dill

Top 4 ferments recipes from across the web

The most viewed ferments recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fermented Apples

Fermented Lemonade

Fermented Beets

Fermented Okra with Dill

The most viewed ferments recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine