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by Justina Huddleston
Justina Huddleston is an editor and the head writer for TDmonthly Magazine. She has been a freelance writer for several years, though her real passion is cooking. You can see the recipes she creates on her vegan food blog, A Life of Litt...
Give your produce a probiotic boost with these tasty, tangy fermented foods.
Spicy fermented jalapeño pickles add some life to tacos, dips, salads and pizza.
Fermented radishes and their tops make for an unexpected side dish.
Spicy and fragrant with spices, this Indian pickled relish will liven up every meal.
You'll need a few special ingredients to make this cabbage kimchi, but the effort is so worth it.
Herbs and aromatics flavor the brine of these asparagus pickles, perfect for spring produce.
Make your snack time a little healthier by serving this probiotic-rich fermented pineapple salsa.
Habanero chilies add a spicy punch to these fermented radish pickles.
Add some oomph to your sandwiches with a few of these pickled green tomatoes.
Piled on burgers or served alongside chops, these fermented beets add color and flavor to any dish.
A fermented green tea salad dressing brings this Burmese salad (or any fresh veggies) to life.
Classic pickled green beans are a great way to preserve fresh produce.
Bright orange carrots make for pretty probiotic pickles.
Sweet-tart pickled cherry tomatoes are utterly snackable — they'll be gone before you know it.
Fruity, peppery red jalapeños make for a tangy, lively hot sauce once fermented.
Springtime root vegetables become crispy, perfect pickles when fermented for at least three days.
Vibrant red cabbage sauerkraut is a healthy (and tasty) addition to almost any meal.
Turmeric and carrots give this fermented cabbage sauerkraut a golden hue.
Paired with everything from pork to oatmeal, these apples give an unexpected kick to your meal.
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