Fermentation is a culinary technique that has been around for centuries, allowing us to preserve food while unlocking its natural flavors and nutrients. Whether you’re a seasoned chef or a novice cook, fermentation is an accessible and rewarding process to explore. In this article, we’ll introduce you to 18 easy fermentation recipes perfect for beginners, covering a range of popular foods from sauerkraut and pickles to yogurt and hot sauce.
These recipes are designed to get you started on your fermentation journey, with simple instructions and minimal equipment required. From the tangy crunch of fermented carrots to the spicy kick of homemade kimchi, each recipe offers a unique flavor profile that’s sure to delight your taste buds.
Stay tuned for our in-depth look at these 18 delicious recipes, as we demystify the world of fermentation and show you how to create your own tasty treats at home.
Simple Homemade Sauerkraut
Make your own delicious sauerkraut at home with this simple recipe. With just a few ingredients and some patience, you’ll be enjoying tangy, crunchy fermented cabbage in no time.
Ingredients:
– 5 lbs (2.3 kg) green or red cabbage
– 1 tablespoon sea salt
– 1 tablespoon caraway seeds (optional)
– Water
Instructions:
1. Shred the cabbage into thin strips and place it in a large bowl.
2. Sprinkle the sea salt evenly over the cabbage, making sure each piece is coated with salt.
3. Massage the cabbage for about 5 minutes to help release its natural juices.
4. Pack the cabbage mixture into a large glass jar or crock, pressing down firmly to eliminate any air pockets.
5. Add caraway seeds, if using, and cover the top of the jar with a cloth or paper towel.
6. Let the sauerkraut ferment at room temperature (68-72°F/20-22°C) for 3-5 days, or until it reaches your desired level of tanginess.
Cooking Time: None! Just let the fermentation process do its magic.
Quick Pickled Cucumbers
Add a tangy twist to your meals with these quick pickled cucumbers, perfect for topping sandwiches, salads, or serving as a snack.
Ingredients:
– 4-6 cucumbers, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon sugar
– 1 teaspoon salt
– Fresh dill weed or other herbs for garnish (optional)
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 10-15 minutes to allow the cucumbers to release excess water.
2. Drain the cucumber slices and rinse with cold running water.
3. In a clean glass jar or container, combine vinegar, water, sugar, and any desired herbs (if using).
4. Pack the cucumber slices into the jar, leaving about 1 inch of space at the top.
5. Pour the pickling liquid over the cucumbers, making sure they are completely covered.
6. Refrigerate for at least 2 hours or up to 24 hours before serving.
Cooking Time: 10-15 minutes (preparation) + refrigeration time
Basic Kombucha
Kombucha is a fermented tea drink packed with probiotics and antioxidants. This simple recipe allows you to brew your own kombucha at home.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast) – available online or from a friend who brews kombucha
– 1 gallon water
– 1 cup sugar
– 8 black tea bags (such as Assam or Ceylon)
– 1 cup starter tea (from a previous batch of kombucha or store-bought kombucha)
Instructions:
1. Bring the gallon of water to a boil, then add the sugar and stir until dissolved.
2. Remove from heat and add the tea bags. Let steep for 5-10 minutes, then remove the tea bags.
3. Allow the sweetened tea to cool down to room temperature (around 70°F to 80°F).
4. Once cooled, add the starter tea and mix well.
5. Place the SCOBY in the liquid and cover the container with a breathable cloth or paper towel.
6. Ferment at room temperature for 7-14 days, depending on desired level of sourness.
Cooking Time: None – fermentation time varies
Easy Fermented Carrots
Easy Fermented Carrots Recipe
Fermenting carrots adds a tangy, slightly sweet flavor and a satisfying crunch to this humble vegetable. With just a few simple steps, you can create a delicious side dish or snack that’s perfect for any time of year.
Ingredients:
– 4-6 medium-sized carrots
– 1 tablespoon sea salt
– 1 tablespoon water
– Optional: garlic, ginger, or other spices for added flavor
Instructions:
1. Shred the carrots into thin strips using a box grater or food processor.
2. In a large bowl, mix together the shredded carrots and sea salt.
3. Add the water to the bowl and stir until the carrots are evenly coated with the liquid.
4. Cover the bowl with cheesecloth or a clean cotton cloth and let it sit at room temperature (around 70°F) for 24-48 hours.
5. After 24-48 hours, strain the liquid from the fermented carrots using a fine-mesh sieve or cheesecloth. Discard the liquid and rinse the carrots with cold water.
6. Store the fermented carrots in an airtight container in the refrigerator to slow down fermentation.
Cooking Time: 1-2 days
Note: Fermentation time may vary depending on temperature, carrot size, and desired level of sourness. Always use clean equipment and utensils when handling fermented foods to ensure food safety.
Beginner’s Kimchi
Kimchi, a traditional Korean side dish, is a flavorful and spicy fermented vegetable condiment that adds excitement to any meal. This beginner-friendly recipe helps you get started with making your own kimchi at home.
Ingredients:
– 2 lbs napa cabbage, cut into 2-inch pieces
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 1 tablespoon grated ginger
– 1/4 teaspoon black pepper
Instructions:
1. Rinse the cabbage pieces in cold water to remove any impurities.
2. In a large bowl, combine the chili flakes, garlic, fish sauce, rice vinegar, ginger, and black pepper.
3. Add the cabbage to the bowl and massage it with your hands until the vegetables are evenly coated with the spice mixture.
4. Pack the kimchi mixture into a clean glass jar or container, pressing down firmly to remove any air pockets.
5. Leave the kimchi at room temperature for 1-2 days or refrigerate for up to 3 weeks before serving.
Cooking Time: None (fermentation process)
Homemade Yogurt
Create a batch of creamy and healthy yogurt right in your own kitchen with just a few simple ingredients. This recipe is easy to follow and requires minimal equipment, making it perfect for beginners.
Ingredients:
– 1 quart (960 ml) whole milk
– 1/4 cup (60 g) plain Greek yogurt (with live cultures)
– Optional: sweetener (e.g., honey, maple syrup), flavorings (e.g., vanilla, fruit), or probiotic powder
Instructions:
1. Preheat your oven to its lowest temperature setting (usually around 150°F/65°C).
2. In a large saucepan, combine the whole milk and Greek yogurt. Whisk until smooth and well combined.
3. Pour the mixture into a clean glass jar or container with a lid.
4. Place the jar in the preheated oven for 8-10 hours or overnight (allowing the mixture to ferment and thicken).
5. Once set, remove the jar from the oven and refrigerate it until chilled.
6. Give your homemade yogurt a stir and add any desired sweeteners, flavorings, or probiotics.
Cooking Time: 8-10 hours
Fermented Garlic Honey
This fermented garlic honey recipe combines the pungency of garlic with the sweetness of honey, creating a tangy and flavorful condiment perfect for adding a twist to various dishes.
Ingredients:
– 1 head of garlic, peeled and minced
– 1 cup of honey
– 1/4 cup of water
– 1 tablespoon of apple cider vinegar (optional)
Instructions:
1. In a clean glass jar, combine the minced garlic and honey.
2. Add the water and apple cider vinegar (if using) to the mixture. Stir until well combined.
3. Cover the jar with a lid and let it sit at room temperature for 2-3 weeks, shaking the jar daily to help fermentation process.
4. After 2-3 weeks, strain the liquid through a cheesecloth or a fine-mesh sieve into another container. Discard the solids.
5. Transfer the fermented garlic honey to an airtight container and store it in the refrigerator.
Cooking Time: None
Simple Beet Kvass
Kvass is a traditional Eastern European fermented beverage made with vegetables, fruits, or grains. This simple beet kvass recipe uses beets as the base ingredient and requires minimal equipment.
Ingredients:
– 2 large beets
– 1 tablespoon sugar
– 1/4 teaspoon active dry yeast
– 1 cup water
– Optional: lemon juice (to taste)
Instructions:
1. Preheat oven to 400°F (200°C). Wrap the beets in foil and roast for about 45 minutes, or until they’re tender.
2. Let the beets cool, then peel and chop them into small pieces.
3. In a large bowl, combine the beet pieces, sugar, and yeast.
4. Add the water to the bowl and stir until the sugar has dissolved.
5. Transfer the mixture to a glass jar or container with a wide mouth.
6. Cover the jar with a cloth or plastic wrap, securing it with a rubber band.
7. Place the jar in a warm, dark place (around 68°F/20°C) for 2-3 days, or until the kvass has fermented and developed a slightly sour taste.
8. Strain the kvass into another container, discarding the solids. If desired, add lemon juice to taste.
Cooking Time: 2-3 days (fermentation time)
Easy Fermented Hot Sauce
Spice up your meals with this simple recipe for fermented hot sauce!
Ingredients:
• 1 cup chopped fresh red chili peppers (such as jalapeño or cayenne)
• 1/2 cup water
• 1 tablespoon salt
• 1 tablespoon sugar
• 1/4 teaspoon active dry yeast
Instructions:
1. In a blender or food processor, combine the chili peppers and water. Blend until smooth.
2. Transfer the mixture to a glass jar with a wide mouth. Add the salt, sugar, and yeast. Stir until dissolved.
3. Cover the jar with cheesecloth or a coffee filter, securing it with a rubber band.
4. Place the jar in a warm, dark place (around 70°F to 75°F) for 2-3 weeks, shaking the jar daily.
5. After the fermentation period, strain the sauce through a fine-mesh sieve into another glass jar or bottle.
6. Store the hot sauce in the refrigerator and use within 6 months.
Cooking Time: None – fermentation time: 2-3 weeks
Basic Fermented Salsa
Experience the tangy, slightly sour taste of fermented salsa, a game-changing condiment for any meal. This recipe is a great starting point for exploring the world of fermented foods.
Ingredients:
– 2 cups chopped fresh tomatoes (or 1 can crushed tomatoes)
– 1/4 cup chopped red onion
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1/2 teaspoon salt
– 1/4 teaspoon starter culture (such as sauerkraut or kimchi)
Instructions:
1. In a blender or food processor, combine tomatoes, onion, cilantro, jalapeño, lime juice, and salt. Blend until coarsely chopped.
2. Transfer the mixture to a glass jar with a wide mouth, leaving about 1 inch of space at the top.
3. Add the starter culture, making sure it’s evenly distributed throughout the salsa.
4. Cover the jar with a lid or cheesecloth, securing tightly.
5. Store in a cool, dark place (around 65°F to 70°F) for 2-5 days, shaking the jar daily.
6. Once fermented and slightly tangy, store in the refrigerator to slow down fermentation.
Cooking Time: None
Tips:
– Adjust spice level to your liking by adding more jalapeño or other peppers.
– Use this salsa as a dip, topping, or add it to recipes like tacos, grilled meats, or salads.
Fermented Ginger Beer
Get ready to brew your own tangy and refreshing fermented ginger beer! This recipe uses a simple mixture of ginger, lemon juice, sugar, water, and yeast to create a deliciously fizzy drink.
Ingredients:
– 1 cup fresh ginger, peeled and sliced
– 1/2 cup freshly squeezed lemon juice
– 1 cup granulated sugar
– 4 cups water
– 1 packet (2 1/4 teaspoons) active dry yeast
– Optional: spices or flavorings of your choice
Instructions:
1. In a large pot, combine sliced ginger and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Strain the ginger mixture into a clean glass jar or container. Discard the solids.
3. Add lemon juice, sugar, and yeast to the liquid. Stir until sugar is dissolved.
4. Cover the jar with a cloth or paper towel to keep dust out. Let it sit in a cool, dark place for 2-3 days, stirring daily, until fermentation starts (bubbles will form on surface).
5. Transfer the fermented mixture to bottles and store them in the refrigerator to slow down fermentation.
6. Allow the ginger beer to carbonate for at least 24 hours before serving.
Cooking Time: 2-3 days (fermentation) + 1 day (carbonation)
Simple Fermented Radishes
Elevate your snacking game with this easy-to-make fermented radish recipe, bursting with tangy flavor and crunchy texture.
Ingredients:
– 1 pound radishes, thinly sliced
– 1 tablespoon sea salt
– 1 tablespoon whey (or active cultured yogurt)
– 1/4 cup water
Instructions:
1. In a large bowl, combine the sliced radishes and sea salt. Massage the radishes with your hands for about 5 minutes to release their natural juices.
2. Add the whey or active cultured yogurt and water to the bowl. Mix until the radishes are evenly coated.
3. Transfer the mixture to a clean glass jar or container, leaving about 1 inch of space at the top.
4. Cover the jar with a cloth or paper towel, securing it with a rubber band. Let the mixture ferment at room temperature (about 68°F to 72°F) for 2-3 days, or until the radishes have softened and developed a tangy flavor.
Cooking Time: None! The fermentation process takes care of cooking these radishes for you.
Easy Fermented Onions
Transform ordinary onions into a tangy, crunchy condiment with this simple recipe. Perfect for topping burgers, sandwiches, or using as a dip.
Ingredients:
– 1 large onion, thinly sliced
– 1 tablespoon sea salt
– 1 tablespoon brown sugar
– 1/4 cup water
– Optional: garlic, herbs (e.g., thyme, rosemary), or spices for added flavor
Instructions:
1. In a clean glass jar with a wide mouth, combine the sliced onions and sea salt. Massage the onions gently to release their natural juices.
2. Add the brown sugar and water to the jar. Stir until the sugar dissolves.
3. Cover the jar with a cloth or plastic wrap, securing it tightly. Let the mixture ferment at room temperature (68-72°F) for 7-10 days. Shake the jar daily to help release gases.
4. After 7-10 days, the onions should be slightly caramelized and tangy. Strain the liquid from the onions and discard any sediment.
Cooking Time: None! This recipe ferments the onions, so no cooking is required.
Beginner’s Miso Soup
This classic Japanese soup is a staple of comfort food, and this simple recipe is perfect for beginners. With just a few ingredients and easy steps, you’ll be enjoying a delicious and nutritious bowl in no time!
Ingredients:
– 2 cups dashi broth (or vegetable broth)
– 1 tablespoon miso paste
– 1/4 cup sliced green onions
– 1/4 cup cubed tofu
– 1/2 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. Bring the dashi broth to a simmer in a medium saucepan.
2. In a small bowl, whisk together miso paste and a splash of hot broth until smooth.
3. Add the miso mixture back into the saucepan and stir well.
4. Add the green onions, tofu, and ginger to the soup and cook for an additional 2-3 minutes.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Fermented Apple Chutney
Transform your apples into a tangy, fermented condiment that’s perfect for topping toast, using as a dip, or adding to savory dishes. This recipe yields a deliciously sour and slightly effervescent chutney that’s sure to become a favorite.
Ingredients:
– 2 lbs apples (a mix of sweet and tart varieties works well), cored and chopped
– 1/4 cup brown sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup active culture starter or natural yeast (such as sauerkraut juice or yogurt)
Instructions:
1. In a large bowl, combine apples, brown sugar, water, lemon juice, salt, and black pepper. Mix until the apples are evenly coated.
2. Transfer the apple mixture to a clean glass jar with a wide mouth, leaving about 1 inch of headspace at the top.
3. Add the active culture starter or natural yeast to the apple mixture.
4. Cover the jar with cheesecloth or a coffee filter, securing it with a rubber band.
5. Let the chutney ferment in a cool, dark place (around 64°F) for 2-3 weeks, shaking the jar every few days to redistribute the apples and promote fermentation.
6. Once the fermentation is complete, store the chutney in the refrigerator to slow down the fermentation process.
Cooking Time: None required! The longer it ferments, the tangier it gets!
Simple Fermented Green Beans
Fermenting green beans is a simple process that preserves their natural sweetness while adding a tangy, sour kick. This recipe yields a delicious condiment perfect for topping sandwiches, salads, or using as a side dish.
Ingredients:
– 1 pound fresh green beans, trimmed
– 1/2 cup water
– 1/4 cup salt (preferably flaky sea salt)
– Optional: garlic cloves, lemon slices, or other aromatics of your choice
Instructions:
1. In a large bowl, combine the green beans and water. Let them soak for at least 30 minutes to help reduce bitterness.
2. Drain the beans and rinse them with fresh water.
3. In a clean glass jar, create a brine by mixing 1/4 cup of salt with 1/4 cup of water. Stir until dissolved.
4. Add the green beans to the jar, making sure they are fully submerged in the brine. Weigh down the beans if necessary.
5. Cover the jar and let it sit at room temperature (68°F-72°F) for 3-5 days. Shake the jar daily to ensure even fermentation.
6. Once the desired tanginess is reached, transfer the fermented green beans to the refrigerator to slow down fermentation.
Cooking Time: 3-5 days
Easy Fermented Lemons
Transform ordinary lemons into a flavorful and tangy fermented delight with just a few simple steps.
Ingredients:
– 4-6 lemons, sliced into thin wheels
– 1 cup water
– 1/2 cup sugar
– 1/4 cup active dry yeast (such as champagne or wine yeast)
– Cheesecloth or a clean cotton cloth
Instructions:
1. In a large bowl, combine sliced lemons and water. Let it sit for 24 hours to allow the lemons to release their juices.
2. Strain the lemon mixture through cheesecloth or a clean cotton cloth into a clean glass jar. Discard the solids and reserve the liquid.
3. Add sugar and yeast to the reserved liquid. Stir until the sugar dissolves, then let it sit for 24 hours to allow fermentation to begin.
4. Once fermentation has started (you’ll notice bubbles forming on the surface), transfer the mixture to an airtight container or glass jar with a tight-fitting lid. Store in a cool, dark place.
5. Allow the mixture to ferment for 7-14 days, shaking the container every day or two to redistribute the lemons.
6. After fermentation is complete, strain the liquid into another clean glass jar and store it in the refrigerator.
Cooking Time: 24 hours (initial soaking) + 1 week (fermentation)
Basic Fermented Ketchup
Transform your ketchup game with this simple recipe that adds a depth of flavor and a tangy kick through fermentation. Say goodbye to store-bought preservatives and hello to a healthier, more flavorful condiment!
Ingredients:
– 2 cups chopped fresh tomatoes (or 1 cup canned crushed tomatoes)
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon sea salt
– 1 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional, for some heat)
Instructions:
1. Combine chopped tomatoes, apple cider vinegar, water, sea salt, black pepper, and red pepper flakes in a blender or food processor.
2. Blend until smooth, leaving a bit of texture if desired.
3. Transfer the mixture to a clean glass jar with a wide mouth.
4. Leave 1-2 inches at the top for expansion during fermentation.
5. Cover the jar with cheesecloth or a coffee filter and secure with a rubber band.
6. Let it ferment in a cool, dark place (around 65°F/18°C) for 3-7 days, shaking the jar daily to promote even fermentation.
7. Once fermented to your taste, store the ketchup in the refrigerator.
Cooking Time: None! Fermentation is the magic that happens over time.
Summary
Get started with fermentation with these easy and delicious recipes! From classic sauerkraut to fermented carrots, kimchi, and more, this collection of beginner-friendly recipes is perfect for anyone looking to get into fermenting. Learn how to make simple homemade yogurt, kombucha, and even fermented hot sauce and ketchup. Discover the benefits of fermentation and enjoy the taste of probiotic-rich foods with these 18 easy-to-follow recipes.
