We're always blown away by how delicious the simplest ferments are. A bit of onion, garlic and salt transforms red peppers into a tangy and delicious treat in just a couple of days. We promise you this ferment won't last long in your fridge...
If you love cooking with cauliflower because of its versatility, you'll certainly enjoy fermenting with it. Although fairly bland on its own, cauliflower easily absorbs other flavors so it's perfect to try out new seasonings with.
There are many ways to eat fermented cauliflower: on its own as a snack or side, in a salad (cold quinoa salads especially), or chopped up in a wrap or sandwich.
Zesty, tangy and great for putting on salads, Carrot-Ginger Kraut is a summer time must. We loved how fun it was to make and the unique ginger-lime flavors. The great thing about fermenting with grated carrots, rather than sticks, is you can pack in A LOT more carrots.
Fresh. Light. Tangy. Crunchy. The perfect summer snack on a hot day, especially if you're lucky enough to pick them from your own garden. Fermented Sour Dilly Beans are easy to make with barely any prep time at all, which is always a bonus!
Here's a step-by-step recipe tutorial on how to make Fermented Sour Dilly Beans with Masontops.
Fermenting whole vegetables with a brine is one of the easiest ways to introduce yourself to lacto-fermentation. The prep is a breeze and the recipes are very simple, with typically only a couple ingredients. Our Lacto-Fermented Radish recipe is a classic and an easy one for beginners to master on their first try.
Mason jars come in a number of different shapes and sizes, but the one thing they have in common is mouth size: wide or regular. Although the sizing is simple, the incredible number of options can make selecting the right one complicated.
In this article we outline 4 different Mason jar styles and what we recommend them for so you know exactly what to get!