lacto fermented

A simple probiotic recipe with no starter cultures! Slightly sour, deeply delicious, and oh-so nutritious.

Fermented Oats (Wild Method)

Oats (Groats

Water

Grind.

Grind the oats and add to the bowl. Any method will work (even clean hands), as long as it releases the starches.

Add tepid water.

Add your tepid (chlorine-free) water to the bowl. This should ideally be room-temperature to lukewarm, but not hot.

Stir in 2tbsp ACV.

Stir in 2 tablespoons of apple cider vinegar.

Set bowl aside.

Place bowl in a warm place. The countertop or - especially in winter - somewhere like on top of your fridge.

Cover.

Prep

Check and stir.

Check the oats and stir daily. This stage takes on average 1 to 3 days for optimal results.

Keep submerged.

Fermentation

Enjoy.

Eat uncooked or cooked. Simply strain, add water or milk of your choice, season, and cook as normal!

Scroll down for recipe ideas!

Digging In!

Fermented garlicky green beans are probiotic and delicious. They are a quick and easy way to preserve green beans. See the sections above for 4 different flavor options.

Fermented Green Beans

lbs green beans

tsp salt

garlic

water,

Dissolve the salt in a 1/4 cup of water in the bottom of a glass jar.

Wash the green beans and trim the tops. Peel the garlic clove. If you&#8217;re using a pint jar, then beans will need to be trimmed to fit. 

Pack the jar with the beans and garlic. Add the culture (if you&#8217;re using it) and fill the jar with water, leaving 1 inch of headroom at the top of the jar.

Use a weight to make sure that the beans remain below the brine. Cap with a lid that will let CO2 escape as the ferment bubbles. See notes for details.

Place the jar somewhere dark (a kitchen cupboard is perfect) to ferment for 2-3 days. After 3 days the beans will be fermented but still crisp. Store in the refrigerator and eat within 1 month.

Fermentation can be used for long-term preservation. See the section above for information on how to adjust this recipe for storage pickles.

We just finished our summer batch of these. What a great and quick way to use up those extra beans from the garden!

wow just tried mine after following this recipe! absolutely brilliant! do you know if I could use this same method for tomatoes? many thanks Alyson

The perfect old-school fermented cucumber dill pickles. Delicious, tangy, crispy, healthy and full of probiotics.

Easy Homemade Fermented Cucumber Dill Pickles (Video)

cucumbers

water (clean drinkable)

54 g salt (pure non-iodized)

g mustard seeds (optional)

g black peppercorns (optional)

dill blossom or fresh dill (optional)

prep ingredients and equipment

Wash the cucumbers under cold running water. Place a large properly cleaned 3L Glass jar or plastic bucket onto the scales and zero the weight. If you do things in gallons then use a 1-gallon container. Make sure to wash the container, your hands and utensils properly to avoid any unwanted bacteria from joining the party.

place into container

Add the cucumbers so that they neatly fill the container.

take note of total weight

Fill the container up with water taking note of the total weight of the ingredients and the water.

calculate salt needed

Multiply that number by 0.02. That is the amount of salt needed in the recipe. Pour the water out into a jug or container and mix in the salt until fully dissolved along with the garlic, mustard seeds and dill blossom. Now you have the brine.

making brine

Pour this brine back into the vessel with cucumbers and place a small plate on top or a plastic bag filled with water. This is to make sure the cucumbers stay submerged in the brine.

fermenting and monitoring process

Close the container with a lid, leaving 4cm or 2 inches room at the top of the vessel,  and let the cucumbers ferment at room temperature (21°C or 69°F°) for 5 to 12 days or until you are happy with their taste.

I made these. So easy and tasted outstanding! Lovely and crisp fermented cucumbers.

Hi, great recipe! Why do I have to store them in the refrigerator? I thought the brine was the preserving agent, I expected to keep them in the garage for many months.

I made these fermented cucumbers with my homegrown pickling cucumbers and after three days of fermenting, I just tried them and really like them. They have a nice mild flavor. Definitely will make more. Thanks for the awesome healthy recipe!

https://www.youtube.com/watch?v=KQWnaUGQyMw

This is how to easily make the best kosher pickles of your life. Naturally lacto fermented cucumbers using nothing but salt and time. Use them on bagels with salmon gravlax or pastrami. Either way, go make it and enjoy!

📝 Recipe

https://www.pantsdownapronson.com/lacto-fermented-cucumbers/

Video explaining about fermentation fridge and koji mould

 https://youtu.be/dWIcDOysdfM

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#cooking #fermentation #foodie #recipe #pickles #cucumber

Easy Fermented Cucumber Dill Pickles

One of the easiest fermenting recipes you can make, ginger beer needs just a 3-ingredient ginger bug, ginger tea, juice, lemon, and time. This recipe makes enough for one 1-litre bottle, but can be scaled up to make as much as you&#39;d like. I usually make three bottles at a time.

Fermented Ginger Beer

750 ml water

ginger root

ml (¼ cup) ginger bug

lemon (3-4 tablespoons)

200 ml (¾ cup) unsweetened apple juice

First, make sure your ginger bug is ready to use. Feed it the night before you plan on making your ginger beer. Don&#39;t forget to reserve some of the ginger bug to feed again later.

Sterilise a 1-litre (2-pint) flip-top glass bottle and set aside.

Add the water and ginger to a large pot. Cover and bring to a boil, then reduce the heat and simmer, covered, for about 20 minutes. Remove from the heat and cool fully with the lid on (this is another step that&#39;s helpful to start the night before). Once cool, strain out the solids.

Strain the ginger bug through a fine mesh sieve into the fully cooled ginger tea. Use a spoon to press on the grated ginger in the bug to release the ginger juice. Discard the solids.

Add the lemon juice to the tea and ginger bug mixture and stir well.

Pour the juice and ginger shot (if using) into the clean glass bottle. A bottle funnel is helpful, or use some kind of container with a spout.

Top with the ginger tea mixture, filling the bottle to where the neck begins (leave about 5cm (2 in.) free).

Set the bottle in a dark place to ferment at room temperature for 3-10 days, depending on the temperature of your home. Pop the bottle - open the lid - at least once a day, and more often if your home is warm or close to the end of the fermentation period.

The ginger beer is ready when it&#39;s very active and bubbly (see step-by-step photos above). If it doesn&#39;t seem to be fermenting quickly enough, give it a gentle shake by turning the bottle upside down a couple of times.

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Top 4 lacto fermented recipes from across the web

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Top Tags

Fermented Oats (Wild Method)

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Easy Homemade Fermented Cucumber Di...

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