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18 Ways to ferment produce this spring

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...

#1/19:

Fermented foods to boost your meals

#1/19:

Fermented foods to boost your meals

Give your produce a probiotic boost with these tasty, tangy fermented foods.

#2/19:

Fermented jalapeños

#2/19:

Fermented jalapeños

Spicy fermented jalapeño pickles add some life to tacos, dips, salads and pizza.

#3/19:

Fermented radish tops and radishes

#3/19:

Fermented radish tops and radishes

Fermented radishes and their tops make for an unexpected side dish.

#4/19:

Green chili lemon Indian pickle

#4/19:

Green chili lemon Indian pickle

Spicy and fragrant with spices, this Indian pickled relish will liven up every meal.

#5/19:

Spicy kimchi

#5/19:

Spicy kimchi

You'll need a few special ingredients to make this cabbage kimchi, but the effort is so worth it.

#6/19:

Pickled asparagus

#6/19:

Pickled asparagus

Herbs and aromatics flavor the brine of these asparagus pickles, perfect for spring produce.

#7/19:

Fermented pineapple salsa

#7/19:

Fermented pineapple salsa

Make your snack time a little healthier by serving this probiotic-rich fermented pineapple salsa.

#8/19:

Spicy fermented radish pickles

#8/19:

Spicy fermented radish pickles

Habanero chilies add a spicy punch to these fermented radish pickles.

#9/19:

Pickled green tomatoes

#9/19:

Pickled green tomatoes

Add some oomph to your sandwiches with a few of these pickled green tomatoes.

#10/19:

Fermented beets

#10/19:

Fermented beets

Piled on burgers or served alongside chops, these fermented beets add color and flavor to any dish.

#11/19:

Burmese fermented green tea salad

#11/19:

Burmese fermented green tea salad

A fermented green tea salad dressing brings this Burmese salad (or any fresh veggies) to life.

#12/19:

Dilly beans

#12/19:

Dilly beans

Classic pickled green beans are a great way to preserve fresh produce.

#14/19:

Russian pickled cherry tomatoes

#14/19:

Russian pickled cherry tomatoes

Sweet-tart pickled cherry tomatoes are utterly snackable — they'll be gone before you know it.

#16/19:

Beet, radish and turnip pickles

#16/19:

Beet, radish and turnip pickles

Springtime root vegetables become crispy, perfect pickles when fermented for at least three days.

#17/19:

Red cabbage sauerkraut

#17/19:

Red cabbage sauerkraut

Vibrant red cabbage sauerkraut is a healthy (and tasty) addition to almost any meal.

#18/19:

Golden sauerkraut

#18/19:

Golden sauerkraut

Turmeric and carrots give this fermented cabbage sauerkraut a golden hue.

#19/19:

Sweet and sour cinnamon apples

#19/19:

Sweet and sour cinnamon apples

Paired with everything from pork to oatmeal, these apples give an unexpected kick to your meal.

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