probiotic

Giardiniera is a delicious way to preserve summer's bounty. These Italian-style fermented vegetable pickles can be made hot or mild. Serve them as an antipasta, with cheese and crackers, or use it as a delicious sandwich filling.

Fermented Giardiniera: Italian Pickled Vegetables

cauliflower,

coloured peppers, thinly sliced

carrots

cucumbers

celery stocks, diced

onion,

garlic

bay leaves

thyme

1-4 hot peppers, thinly diced (optional)

salt (non-iodized)

water, enough

Wash and prepare all the vegetables as instructed.

Mix the vegetables and salt in a large bowl.

Pack into a sterilized jar with the herbs. They should be in their tightly, but not pounded in like sauerkraut.

Pour water into the jars, making sure all the vegetables are below the brine. Use a weight to keep the vegetables submerged.

Leave the jar to ferment in a dark location (a kitchen cupboard is perfect) for 3-7 days.

I saw some similar recipes, but I didn't know the name is giardiniera. I will try it with a mild taste, without the chili peppers.

Looking for a health, delicious and quick snack? Try making a jar of fermented snacking vegetables. It doesn't take long to prepare, and probiotic pickled vegetables are always popular. Ferment all your favourite veggies!

Fermented Vegetable Sticks

mixed firm vegetable (see notes)

filtered water

Wash and cut the vegetables into snack-sized pieces.

Pack the vegetables into the jar making sure that they are 1&#8243; below the top. The amount of vegetables that can be packed into a jar will depend on the type of vegetables. For example, cauliflower takes up a lot more room the carrots.

Add in the salt and any additional flavours that you&#8217;re using.

Add the culture and pour over filtered water, leaving 1&#8243; of headroom at the top of the jar, while still ensuring that the vegetables stay submerged.

Often the vegetables can be packed in tightly so that they don&#8217;t float, but if they are floating, use a weight to keep them below the brine.

Allow to ferment somewhere cool and dark (around 18C is best). After 2-3 days the vegetables will have developed a nice flavour, while still remaining crisp.

Store in the refrigerator and enjoy within 4 weeks.

This tonic is a strong and flavourful ferment that is sure to fight off any cold or flu. It's packed with citrus, ginger, turmeric, honey and probiotics. Unlike fire cider and other immune boosting ferments, this health tonic is gentle on a sensitive stomach, so it is perfect for children, or those with a stomach illness.

Fermented Health Tonic

lemon

lime

ginger

honey (raw, unpasturized)

starter (optional, see notes)

Wash and slice the lemon and lime into circles.

Squeeze each of the circles into a 1 quart jar (see notes). Then add the whole circle of lemon and limes to the jar.

Wash and finely dice the turmeric and ginger. You only need to peel if they aren&#8217;t organic. Add them to the jar.

Add in the honey, starter culture and water. Leave 1&#8243; of head room at the top of the jar.

Cover and leave the jar somewhere warm to ferment for 3 to 5 days.

The ferment will start out sparkling and will mellow over time.

To serve, pour through a fine mesh sieve. If the flavour is too strong, then dilute with filtered water, as necessary.

Store in the refrigerator and use within 1 month.

We just started making this regularly, and boy is it awesome! It's straight out of a healthy juice bar. I try to do a shot a day. It's nice and zippy, with the ginger and carbonation. Thank you for posting this.

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!

This 1950's inspired recipe can be made with vegan-friendly pectin or gelatin. It can also be made with all sorts of fun different flavours. See the section above for some flavour suggestions and options for making probiotic jello.

Fun Fruit Juice Jello

Pectin or gelatin (see notes)

juice

cream whipping cream or coconut cream)

fresh fruit

Stir in enough pectin or gelatin to set 4 cups of liquid. Follow the proportions on the package because it changes depending on exactly what brand your are using. Stir until the crystals are dissolved.

Remove the boiling juice from the heat. Pour 1 cup of jellied juice into a 6 cup jello mold. Mix in 1 cup of cold juice. 

Add in the prepared fruit. It will float on top of the liquid creating a single layer.

Place the jello mold in the fridge and leave it to cool until it is starting to set (about 30 to 60 minutes).

Leave the second cup of jellied juice out on the counter so that it will only cool slightly. 

After 30 minutes, whip the cream until it thickens and forms nice peaks.

Gently mix whipping cream into the second cup of jello, then spread it over the set jello layer in the fridge.

Refridgerate for at least 4 hours before serving so that everything can set up nicely.

The ginger bug starter is easy to make in your own home. It's the simplest way to make a probiotic sparkling beverage. Unlike kombucha, all you need to get started is sugar and ginger root!

Making A Ginger Bug Starter

Tbsp sugar (divided)

water (chlorine-free)

Mix 3 1/4 cup of the water with 3 Tbsp of sugar in a glass quart jar. Stir until the sugar is dissolved.

Wash the ginger root, then grate 3 Tbsp of ginger into the quart jar. Don&#8217;t peel the ginger because the skin helps with fermentation. 

Cover with a cloth (or coffee filter) and secure in place with a rubber band or jar ring.

Place the jar somewhere warm and dark to ferment (a kitchen cupboard is ideal).

Give the ginger bug a good stir once or twice a day.

After 3 to 7 days it should start to bubble. Once it&#8217;s started to bubble, feed it 1 Tbsp of sugar and 1 Tbsp of grated ginger each of the next two days. 

Once it is really bubbly you are ready to make ginger ale or ginger bug sodas. See the section above for information on how to maintain your ginger bug starter and links to recipes for ginger ale and ginger bug sodas.

I was hunting for the same question... so glad to find the answer.
My ginger bug is sitting out for 4 days without being fed on day 5 made the beer do you it will work and ginger bug will be live if I refrigerate it now?
And feed it one a week right?

My ginger bug started to active within 24 hours , but suddenly stopped, is that OK? what should i do ? i fed it with sugar and ginger again, but still, it is still

very new to fermenting. I'm on day 3 of this and not seeing any bubbling. Now I used a Mason Top pipe lid on it. Should I not?
Also wondered about the ginger I used. Is it possible that the ginger is cleaned so much that it wouldn't have any natural yeast on it?

Maybe a silly question but, if scum forms on the top, should I be skimming it off?  Thanks! :)

Hi Emilie,
I loved this recipe and had great success for about two batches of soda..I however failed in maintaining my bug..I kept in the fridge, and fed it every week or so but I noticed that that the taste became very yeasty almost beer like..then I kept it on the counter and fed it daily but it never got its bubbly nature back and my third batch of soda ended up with kahm yeast..eventually after multiple feedings and tries my bug turned pink and I had to throw it..can you please help me trouble shoot this problem? I plan on making a new bug but how do I maintain it better in the fridge? Feed it every week? Remove some first if not making soda? Also why did it become so yeasty? Thanks in advance! The ginger beer recipe was amazing! My toddler loved it, though his eyes watered from the spice levels ha!

in the first few paragraphs you answered any question that had been left unanswered (literally for almost ten years on some pages!) on the more “popular” google results for ginger bug. thank you for a simple yet thorough explanation of the entire process! quickly becoming my favorite fermenting resource ♥

i was very much impressed with your blog. right now trying ginger bug ,turmeric and sour dough starter.
for ginger bug and turmeric I took only 1/4 cup of water missed that it is 3 and 1/4 th . I still saw the bubbles on day 3 but added water on day 3 will that be OK?

Traditional ginger beer is easy to make at home. It is made with the ginger bug, which is a wild yeast culture fed on ginger and sugar. Homemade ginger beer is refreshingly probiotic, spicy, and delicious! It's also a traditional remedy for digestive issues and nausea.

Homemade Ginger Beer

ginger bug starter

lemon juice (not bottled, see notes)

Mix all the ingredients in a 1 quart (1 L) glass jar. Stir until the sugar has dissolved.

Cover with a piece of cloth or coffee filter held in place with a rubber band or metal ring. Ginger bug needs exposure to air for fermentation so don&#8217;t ferment in a sealed jar.

Place the jar somewhere warm and dark to ferment for 3 to 5 days and give it a good stir each day. The speed of the ferment will depend on the temperature. It will go quickly at temperatures above 70 F (21 C). 

 It&#8217;s ready to bottle when bubbles are forming at the top of the jar. Strain the mixture and bottle it in a bottle that can handle the carbonation. See notes for more details.

Allow the ginger beer to ferment in the bottle for a further 2 to 5 days to build up the carbonation. 

Once it&#8217;s fizzy, store the ginger beer in the refrigerator and consume within four weeks.

Making this regularly. Yum! Fermenting fast in this warm weather.

This has been very easy!!!   I caught my "ginger bug" right away!!!!   Gonna be making my ginger ale tomorrow!!!!

Yup!!!   I don't mess around!!  Lol.   I've got it all bottled and just on the last leg until I can drink it!!!   I'm super excited!!!   Thank you so much for all your expertise!!   And by the way.....I just made a mustard vinaigrette using the dijo n mustard from your recipe file!!!   Delish!!!

Hi
Great post. I’ve followed the recipe but no bubbles after 3 days in the dark room so can’t go to final bottling stage. Any suggestions?

Hello, I have a question.  I tried your recipe and I am in love.  I was a tad confused about how to store for carbonation.  As such, I actually bottled it (in a swing top)...closed for the three days...will it be consumable?  Side note, I tried to open it after day one and it like a shaken bottle of warm soda... What should I do?

I usually make Iskiato but wanted to check out the recipe for making ginger beer after I was given some by a friend. He called his bug "the mother plant" and always has a spare. Thanks for this recipe, very keen to try.

Hi seems a great recipe, this will be my 3rd attempt, previous 2 from a recipe that you heated the tea let it cool then add bug . But both times it didn’t ferment it was flat and didn’t smell great . so I’m trying yours , have you any idea why it hasn’t worked previously . Thanks

Hi
greetings al from lock down in the UK
I'm just making my first batch and its all going really well

I just wondered if when I strain the ginger beer and put it into bottles if there is anything I can do with the ginger - it seems a shame to throw it away - can it go back into the ginger bug (or start another one?

thanks all
Caroline

Hi there! I am on day 3 of my ginger beer brew but there are no bubbles, although my ginger bug was bubbling happily. I want to add more ginger, but I've ran out and probably won't get more for several days. Is dried ginger an okay substitute?

Hi Emillie,

I think I posted yesterday or the day before, but I don't see it showing up... is there a review process or something?

I'm really psyched about trying some of your recipes and had questions about this one.

Thanks,

Mike

Hi Emillie,

I think my other post didn't make it because it was too long, but I didn't get an error message, so no idea :)

Here's my first question:
The ginger in the picture appears to have a bit of blue in it. Am I seeing that right?
I tend to buy a lot of ginger since I cook Chinese food regularly and have previously done my best to avoid any ginger that had anything remotely fuzzy or blue.

Is it easier to catch the bug if there's a little fuzz or blue or stay away for cooking and brewing and just "trust the bugs are there" as it were?

I also use cold water to rinse and scrub the ginger prior to using whether cooking or brewing. Would that hinder the bug or eliminate it?

Hi Emillie,

For your webadmin - each post whether a reply to a reply or a top level reply repaints the page with a new comment number at the top (incremented from before - I posted a few times and it kept going up but my posts are not showing)

Hoping this one does :)

Fermented sauerkraut is SUPER easy to make at home. All you need is a grater to turn a head of cabbage into a delicious and probiotic side dish. Experiment with different flavors to find your favorite combination.

Easy Fermented Sauerkraut

cabbage (approx. 2 lbs.)

salt

Flavors (see above for 10 suggestions)

Grate the cabbage and any other vegetable or fruit additions into a large bowl.

Give the cabbage about 5 minutes for the salt to start softening it.

Pack the cabbage into the fermenting container. (See the section above for 3 options). Leave at least 2 inches of the headroom because it will bubble up during the first week of fermenting. Use a spoon to pound all the cabbage into the jar. Pack it down firmly enough for the liquid to be pressed out of the cabbage. You want enough liquid to submerge the cabbage. It&#8217;s also important to fully pack the cabbage into the jar because air bubbles increase the risk of contamination. Don&#8217;t worry if you don&#8217;t have enough liquid right away, it should produce enough within 24 hours. So you can leave your cabbage to sweat a bit then pack it down again.

Leave the jar to ferment somewhere dark. A closet or a kitchen cupboard is perfect.

The first three days the cabbage will actively bubble. The weight will keep the kraut from being exposed to air while it bubbles. 

Sauerkraut is ready when you decide it is done! After 5 days you will have sweet-tasting kraut. However, sauerkraut will continue to ferment and sour for up to 7 weeks. I often permanently leave my kraut in a cupboard since I&#8217;m short on space in my fridge!

After opening the jar, store it in the fridge.

I have found that making the kraut now, when the cabbage is fresh is the best and ferments well.  I just made a batch with fennel and caraway seeds - delicious!

This is such a comprehensive recipe of how to make sauerkraut. I'm a total beginner and am going to give this a try. I love that you have included links to the containers and the "How to ferment" page. This is super helpful. I love that you don't use vinegar as I've learned it will kill all the bacteria (good and bad), so all the probiotics would be gone! I have a few questions as I prepare to make my first batch. 1. I read that in order to kill the "bad" bacteria, we should use 1 handful of salt for every pound of cabbage. I notice that your salt measurement is 1-2 tsp. I'm worried about overdoing it, but I also see that from someone's comment above, they put too little salt. Any additional tips on this please? 2. Also, is pickling salt the same as sea salt? 3. Will it smell while it ferments? 4. Do you recommend fermentation lids, and would using them still require that I use weights to keep the cabbage down? Thank you!!

Learn how to turn apple juice into delicious and probiotic apple cider vinegar. It's really easy to make apple cider vinegar with a mother. It is a deliciously affordable alternative to store-bought ACV.

How to Make Apple Cider Vinegar

apple juice (pressed, not from concentrate)

apple cider vinegar (with mother, see notes)

Mix the apple juice with the vinegar in a glass jar. Shake the bottle of vinegar to mix the mother into the vinegar before measuring it out. 

Cover the jar with a breathable cotton cloth firmly attached with a rubber band or a mason jar ring to keep the fruit flies out. It&#8217;s important to let the vinegar have access to oxygen to properly ferment, so don&#8217;t cap it with an airlock or pickle pipe.

Leave the vinegar to culture in a dark location for at least 2 months. There&#8217;s no need to stir or check on the vinegar.

After 2 months, taste it. It should taste sour, like vinegar! If it&#8217;s not quite there, let it ferment for a bit longer.

Pour the finished vinegar into a bottle or a clean jar for long-term storage and use. Store at room temperature in a dark location. It will continue to develop the flavor as it ages. And the acidity is a great preservative. So homemade vinegar should last for several years.

Hi
I just had a quick question. I got organic apple juice but it is from concentrate. Can I still use it? If I can't use it, is there a reason? And any other options?
Thanks 
Farah

Hi Emillie,
I just wanted to clarify that you can use either 1/4 cup ACV with mother OR a piece of mother from your previous batch of ACV added to the juice and you are on your way to making your ACV. Correct?
Thank you
Farah

The only other thing I have is a sourdough starter I take out of fridge and leave on counter to feed occasionally. Could it be from that? Also, should I put the whole disk in a batch or just cut a piece off? Thank you for all the great info.

Is apple juice with antioxidant: ascorbic acid ok to use?

Hi,
I just put 9 cups of apple juice with a peice of mother in a jar. When do i start seeing bubbles or other signs that fermentation has started? when I made my previous batch of ACV with actual apples and sugar, I started to see the bubbles after 24 hrs. This is my first time making it with apple juice that's why I was wondering when I would start seeing  the first signs. Are there signs I should be watching for if the fermentation is not working at all? Or there maybe other issues?

Thanks
Farah

Thank you for your response. I had the mother stored in vinegar for the past six months and I just started this batch with apple juice and the mother sank to the bottom of the jar, I am not sure if thats ok. I have it covered with cloth.I guess I will be patient and hopefully it turns out good.

Thanks Emillie. I will read your recommended post and figure it out.

I also have a Kombucha Scooby and was wondering if it would work. How did yours turn out?

Apple cider vinegar can cure or help with a myriad of diseases and health problems such as arthritis, osteoporosis, high blood pressure, high cholesterol, cancer, infection, indigestion, memory and aging.

Thank you for the recipe, I am going to make this.

This easy kimchi recipe turns common garden veggies into a spicy probiotic ferment that's loaded with good bacteria and health benefits.

"Clean the Garden" Kimchi (Easy, Probiotic, Vegan)

Sea salt and water

Chinese cabbage (napa

daikon radish radishes

Other vegetables (optional)

onions

red chilies

ginger root

Prepare brine in a non-reactive container, such as a glass bowl or large measuring cup. Mix 4 cups (1 liter) of water and 4 tablespoons (60 milliliters) of salt. Stir thoroughly to dissolve salt.

Cut up the first batch of vegetables &#8211; cabbage, radishes, carrots, and any other vegetables you&#8217;d like to throw in.

Mix your vegetables together and move them into your fermentation vessel. Cover them with brine.

Use a fermentation weight or plate with heavy object to weigh the vegetables down and keep them below the brine. (Mix more brine if needed to make sure vegetables are completely submerged.)

Put a cloth over your fermentation vessel and wait for the vegetables to soften &#8211;  for a few hours or overnight.

Prepare the remaining ingredients. Chop the onions and garlic; remove seeds from your chilies (if present) and chop, or throw them in whole; and grate your ginger.

Drain the brine from the vegetables, reserving it. Give the vegetables a taste. You want them to taste salty, but not too salty. Sprinkle on some additional salt and mix the vegetables together if they are not salty enough; rinse if they are too salty.

Mix the spicy ingredients into the drained vegetables and blend well. Pack the vegetable mix into your fermentation vessel. Use your fermentation weight or plate to press it down until the brine covers the kimchi-in-progress. Add a little brine back, if needed, to make sure the vegetables are completely covered.

Cover the fermentation vessel with a cloth, and leave it out on the counter for about a week. Taste test to check the fermentation. if you&#8217;re happy with the flavor, then your kimchi is done. Store it in the refrigerator in a glass container to stop the fermentation.

Looking for a traditional Japanese restaurant-style miso soup? This vegan miso soup is quick and easy to make.

Simple Miso Soup

water dashi

tofu

tsp dried wakame or dulse flakes

Tbsp miso paste

spring onions (1/4 cup), chopped

See the section above for making kombu dashi. It&#8217;s not necessary, but it will add a lot of flavor and nutrients to this soup.

Bring the water (or broth) to a boil. Add in the tofu and dried wakame and turn off the heat. Allow the soup to cool slightly while you mix the miso paste.

To add the miso paste to the soup, remove 1 cup of broth from the pot. Mix in the miso paste into the cup of broth until it&#8217;s fully dissolved.

Stir the miso into the cooling soup. Garnish with spring onions and serve!

I never realized that miso soup used a seaweed broth. My kids both LOVE miso soup but there aren’t many  restaurants nearby that serve it. I’ve tried making it at home but it was never quite right. I ordered some kombu online and followed your recipe this afternoon and it’s PERFECT! My kids were thrilled and guzzled the whole pot as an after school snack. Okay, I helped, but I couldn’t resist. It’s so good! Thank you for sharing this fantastic recipe!

Looking for a classic turnip pickle for shawarma or falafels? The secret is to make fermented turnip pickles! This quick, no-cook recipe is delicious and probiotic!  It's so easy and reliable that it's perfect for first-time fermenters.

Fermented and Pickled Turnips

filtered water,

tsp salt (non-iodized)

beet

It&#8217;s easiest to make these pickles in a quart-sized (1 L) jar. There will be a bit of extra room, but not everyone has a 3/4 L jar.

Measure the salt and water into the bottom of the jar. Give it a good stir to dissolve the salt. It will take a bit of time to fully dissolve the salt, so start to prepare your vegetables, then give it another stir.

Fresh young turnips and beets, don&#8217;t need to be peeled. Leaving the peel on is the best way to kick start the ferment. However, older beets and turnips should be peeled because the skin is tough. 

Thinly slice the turnips and beets. I like matchsticks, but thin semi-circles are just fine. Pack the vegetables, garlic, and bay into the jar.

Turnips really like to float, so use a weight to keep the vegetables submerged. Cap with a lid that can handle fermentation, and allow to ferment somewhere cool and dark. (See notes for details). 

The pickled turnips are ready after 3 days. Once the pickles are opened, store them in the fridge and consume them within 1 month.

I love these. They are super quick to whip up, and I attest hard to screw up. I've had them ready in as short as 5 days, and had wonderful falafel plates.

https://content.jwplatform.com/videos/xIDQLR6V.mp4

Bubbling fermented turnips after 3 days of salt-brine fermenting.

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The most viewed probiotic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine