I really love garlic and dill fermented green beans. They are the ultimate green beans pickle. Salty, tangy and delicious, lactic fermented vegetables are easy to make and a great source of probiotics.
Delicious Fermented Green Bean Pickles
Kimchi Noodle Bowl
I LOVE noodle bowls. They are a quick, healthy and delicious meal. It’s easy to add some probiotic power with a kimchi noodle bowl. The best part about noodle bowls is that they are put together individually, allowing the most adventurous eaters to share a meal with a more timid eater.
Grandma’s Fermented Pickles
I have a hand-me-down canning cookbook from 1950s. It is well used, and tape now holds most the pages together, but it still has some inspiring recipes! My favourite recipe is for a fermented pickles recipe that only involves packing pickles into canning jar
Favourite Ferments
Curious about fermentation, but aren’t exactly sure what to try out? Here is a list of my my favourite ferments. These are fermented foods that I ALWAYS have in my larder. The sort of ferments I take on holiday because I love them that much.
Sunflower Seed Tempeh
Homemade sunflower seed tempeh is nutty and delicious. It is the perfect vegetarian and vegan protein. Since it is firmer and crunchier than traditional soybean tempeh, it is great for barbecues, stir-fries and sandwiches.
Homemade Miso
Miso is actually very quick and easy to make at home. The difficult part is waiting for at least 6 months (or preferably up to a year) until the miso is finally finished and ready to eat. However, it is worth the wait.
Homemade Amazake
Amazake is sweet fermented rice that is typically turned into a warm drink flavoured with fresh ginger. It can also be eaten as a dessert, or used as a natural sweetener for cereals and smoothies. Unlike sake, it is not alcoholic.
Probiotic Cheesecake
Yes! Yes! YES! It is possible to make a probiotic cheesecake. Not only that… it’s possible to take this basic, no-cook cheesecake recipe and turn it into a delicious sugar-free, gluten free and whatever flavour your heart desires cheesecake!
Homemade Koji Rice and Koji Barley
Koji is a mold that is at the heart of many different Japanese ferments. It is used to make miso, sake, amazake, rice vinegar, soy sauce and mirin. Koji is grown on rice or barley, which are then used as the starter culture for further fermentation.
Possible Side Effects of Fermented Foods
When I first tried fermented miso (versus the off-the-shelf kind), I got a gut wrenching reaction that I would have likened to a mild form of food poisoning or some sort of miso-induced food allergy.
Probiotic Fettuccine Alfredo
Probiotic fettuccine alfredo is a super simple and easy pasta dinner that can be made up in less than 15 minutes! It is a rich, deliciously creamy and comforting meal that will make you feel like you are in Italy.