Fun Foods to Ferment

Whether you are looking for better health, extending the life of the food you harvest, or ideas to craft creative creations for your family meals fermenting is a great way to give you all three.

Fermenting is one of the oldest forms of preserving food, and if you are an avid food gardener or just a foodie, you’ll be happy to know that there are countless fruits and veggies that you can easily ferment. We’ve rounded up some of our favorites, with a few recipe tips thrown in for good measure. Here’s to your gut health!

It might be quicker to talk about foods that you can’t ferment, but that wouldn’t be too fun, would it? So, here are some common garden foods as well as some food of the more “fun” variety to try fermenting — and be sure to keep reading for some recipe tips below!

1. Cabbage: You’re in luck if you love sauerkraut, because it’s pretty darn easy to make your own. Red or green cabbage, salt, and some water are all that’s needed to make this popular sweet and sour side dish. Once you get the basic recipe down, you can have some fun with additional ingredients like apples, caraway seeds, or even juniper berries.
2. Cucumbers: Fermented cukes are similar to homemade dill pickles, but are not processed with heat. A little experimentation is necessary to ensure that your fermented pickles are tasty and crunchy, rather than soggy — but it’s a simple taste-as-you-go kind of thing.
3. Carrots: Nothing could be easier than carrot sticks, water, and salt to make crunchy fermented carrots. These tasty treats are fun for kids to make as their first fermented food project, and if you want to encourage your kids to be a little more adventuresome with flavor, add in some garlic or peppercorns.
4. Lemons: Whaaaat? Preserved lemons? I’m in. Use Meyer lemons or whatever variety you grow, salt, and lemon juice — the result is a tangy, sweet, and salty fermented lemon that blends with other ingredients (olives, basil, mozzerella) to make mouth-watering appetizers.
5. Tomatoes: While you can indeed ferment tomatoes all on their own, when you add some peppers into the mix, a fermented salsa is the result. Why ferment a salsa? While it will taste similar to unfermented, canned salsa, the fermented variety has a little added kick and a hint of fizziness to it.
6. Watermelon radishes: While “regular” radishes are spicy, watermelon radishes boast a milder, less peppery taste with a gorgeous pink-red hue. Fermented radishes tend to have a rather unpleasant scent when you first open the jar, but not to worry — like a fine wine, it simply needs about 15 minutes to “breathe” before being ready for your dinner plate.
7. Banana peppers: These bright yellow (but also orange and red as they really mature) members of the chili pepper family are silly easy to grow and even easier to ferment. They have a milder, tangy taste that pairs beautifully with the salty kick of the fermenting brine, without the high heat of other peppers.