Fermented Radishes

If you don’t love radishes, the recipe below just might change your mind! Fermenting radishes takes some of the “bite” out of their flavor, replacing it with a slightly garlicky tang.

Probiotic-Infused Lemon Jello

Tart and irresistibly jiggly, this lemon gelatin is rich in probiotics and essential nutrients for lustrous hair, glowing skin and strong nails.

Raspberry Preserves

This is about as easy as it gets. Try boysenberries or blackberries if you’re feeling adventurous, but skip strawberries (they’re too acidic for the fermentation process) and blueberries are just gross for some reason.

Cultured Salsa {GAPS-Friendly}

I’ll admit, I was a little nervous about fermenting salsa. Would it be frothy, mushy or just plain bad? To my surprise it tastes just like . . . salsa! Good salsa, too. Since I live smack dab in the heart of Tex-Mex country I feel qualified to say that, thankyouverymuch.

Raspberry Preserves

This is about as easy as it gets. Try boysenberries or blackberries if you’re feeling adventurous, but skip strawberries (they’re too acidic for the fermentation process) and blueberries are just gross for some reason.

A Peck of Pickled Peppers

You’ll love these heaped over Chipotle-style burrito bowls, 8 layer dip, or even just your morning eggs. Aside from being probiotic rich, cultured peppers contain a rich antioxidant and anti-inflammatory called capsaicin, which is also known to prevent ulcers, ease migraine and sinus headaches and more!

Spontaneous Apple Cider

A fun and easy way to get started fermenting foods at home. So easy in fact I almost feel guilty for making it into a full blog post, but when you taste this sweet brew I think you’ll forgive me.

Cider Take 2

A more serious brew taken from the pages of Nourishing Traditions by Sally Fallon, this recipe incorporates whey and should be slightly effervescent when ready.

Cheers!

Preserved Lemons {GAPS-Friendly}

Although they are traditionally used in Moroccan dishes, this culinary delight is also wonderful in a refreshing lemon pudding, a zesty tabbouleh or  a fabulous preserved lemon and mint alllioli. You’ll love all the uses you’ll find for the rind, which becomes edible during the preservation process.