Ingredients: Brussel Sprouts to fill Probiotic Jar
Optional: 1/2 tsp. caraway seed
Jar: 1 Liter (recipe easily multiplied for larger size Jar)
Brine:2%
Temperature: 68-72ºF on Countertop Phase, Below 55ºF for 6 weeks, or in refrigerator for 12 weeks.
Ferment: 5-7 Days (Countertop), 6-12 Weeks (Cold)

This is a serious recipe for people who really want to feel better fast.  It's powerful stuff; take it seriously and don't overuse it.  A sip a few times a day is enough, and work your way up.  

Ready to Use: One week, but the longer, the better.  The heat will mellow a bit over time.

Ingredients:
Equal Amounts:
Hot Pepper, cleaned with or without seeds
Horseradish, peeled
Onion
Garlic, peeled and ends trimmed
Ginger, peeled

All ingredients sliced, chopped, or grated.

This recipe was inspired by a recent conversation with Lauren Temkin from Cultured and Saucy.

Ingredients: 
2 Lbs. Carrots
2 Lbs. Beets
1 sprig Rosemary
1 sprig Thyme

Optional: This would also be delicious with cinnamon and clove, or ginger and garlic.
Jar: 2 Liter
Brine: 2%
Temperature: 68-72ºF Ideal Range
Ferment: 5-7 days 

This recipe was invented by my mother, Catherine Endersby.  She has really become excited about fermenting as part of her healing process, and is always looking for new exciting combinations to create.  When I tried this one, I was surprised at the way the combination of flavors played out as I savored the experience.


Ingredients: Carrots, leeks, ginger & fresh baby dill
Jar: 1.5 Liter
Brine: 2%
Temperature: 68-72ºF Ideal Range
Ferment: 5-7 days 

(adapted from Nourishing Traditions)

A delicious, healthful substitute for pancake syrup and ice cream topping!  Try with Probiotic Ice Cream!  (coming soon!)

Ready to Eat: two days

Ingredients:
8 cups (2 lbs) fresh or frozen blueberries, raspberries, or 
any berry except strawberries, or a mixture of berries 
24 grams Himalayan Pink Salt (4 tsp)
100 grams of Rapadura, or other whole sugar

Jar: 1 Liter
Brine: not applicable
Ferment: 48 hours
Temperature: 68-72ºF

To make Ginger Soda, you will need an ongoing
Ginger Soda "starter" or "bug".  
You can drink the starter, 
but it tends to be very strongly flavored.

Ingredients:
1/2 Pound Fresh Ginger root
Ginger Bug
Cane Sugar
Sucanat/Rapadura
Himalayan Pink Salt
Juice and zest of 2 lemons or limes
Jar: 5 Liter
Brine: Not Applicable
Temperature: 68º-72ºF
Ferment: 7 Days

This Ginger Bug recipe is a great starting point for several different fantastically flavored drinks.  
Recipe: Ginger Soda
Ingredients:
1/2 Pound Fresh Ginger root (organic)
Cane Sugar
Sucanat/Rapadura
Himalayan Pink Salt
Jar: 1 Liter
Brine: See Step #4 Below
Temperature: 68º-72ºF
Ferment: 7 Days

Ingredients:
4-5 lbs. Finely sliced, grated, or chopped (shredded) Cabbage
Optional:
(Suggestions for different flavors)
Caraway Seed (just a tablespoon), and/or
Onion (chunk up a whole onion, any type), and/or
Garlic (several cloves)
Jar:
5 Liter (or smaller-adjust amount of cabbage if using a smaller Jar)
Brine:
2% (20 grams of Himalayan Pink Salt per liter of water)
Ideal Temperature:
68-72ºF
Ferment:
7-9 days on counter, and another 12 weeks in the refrigerator, or another 6 weeks at 55ºF

Ingredients:
Garlic cloves (organic or non-irradiated)
Jar: 1 Liter Jar (or smaller)
Brine: 2%
Ferment: 7 days at room temperature (68-72ºF)

Before we get right into making Mayo, I want to point out a few safety-related ideas.  In this recipe, I am using fresh fertilized pastured eggs that were plucked from under the free range healthy hen this very morning.  If you are using store-bought eggs, you should have concerns about the safety of using raw eggs including the whites.  If you must use store-bought eggs, go for organic eggs that are the freshest you can find, and use two or three yolks instead of one whole egg.

Ingredients: 
    1 large room temperature egg (add water to make 1/4 cup total egg & water [critical for emulsifying]) or two XL yolks or 3 L yolks
    1 tsp. dry or prepared mustard
    1 Tbs. fresh organic squeezed lemon juice
    8 fl.oz. oil total: Choose a nice neutrally-flavored oil such as organic sunflower oil, or a light olive oil, or my new favorite, avocado oil
    1.5 fl.oz.  of your oil can be Expeller Pressed Coconut Oil from Tropical Traditions ~ melted but not hot (which in the                 refrigerator later will make your mayo a little bit stiffer, which I like)
    Salt to taste


           

Jar: 1/2 Liter Jar holds 2 batches
Brine: Not applicable
Ferment: 3-5 hrs. (if you're very brave, with very fresh eggs, up to 24 hours)
Temperature: 68-72º F
Optional: Garlic brine 1 tsp. (to taste) or Fermented Lemon (use just the liquid from the ferment if you mind tiny bits of lemon blended into the mayo), added after fermenting before moving to refrigerator

This recipe is adapted from Linda Cox of Bread to Perfection in North Canton, OH.  
Used by permission.  Thank you, Linda!

Ingredients: 
    1 baseball sized tomato ~ quartered
    100 g (grams) peeled cucumber (pickling or salad) chopped into 1" slices
    65 g carrot ~ finely shredded
    250 g fresh cabbage ~ finely shredded
    25 g coarsely chopped Kale
    25 g chopped Parsley
    100 g cubed beets
Optional: Fresh stevia leaves (or you could add processed stevia to taste after ferment)
Jar: 3 Liter Jar
Brine: 2%

Ferment: 5-7 days on counter, then into the refrigerator for 11 weeks

This recipe is adapted from Linda Cox of Bread to Perfection in North Canton, OH.  Used by permission.  Thank you, Linda!

Ingredients:
    25 g ginger ~ chopped into 1" pieces
    250 g fresh cabbage ~ finely shredded
    100 g coarsely chopped Kale
    500 g cubed beets
Jar: 3 Liter Jar
Brine: 2%

Ferment: 7-9 days

Ingredients:
    12 organic lemons*
    1/2 Cup Himalayan Pink Salt**
Jar: 1 Liter Jar (or double the recipe in a 2 Liter Jar)
Brine: None

Ferment: 14 days at room temperature (68-72ºF)

Ingredients: Freshly picked green beans
Optional:  1-2 medium sprigs of fresh rosemary,  basil, or 1 dill head (or 2 fresh sprigs of dill)

Jar: Recommend 1.5 to 2 Liter Jar

Brine: 2% Brine

Ferment: 7-10 days 
Temperature: 68-72ºF Ideal Range

These green beans were fermented a little more than two months ago.  They are delightfully crunchy and full flavored!

Carrots are possibly the easiest vegetable to prepare for fermenting, and is great place for beginners to get their feet wet.  Whether prepared as sticks or shredded (recipe here), it's an easy ferment to put together, and is ready to eat in a week or so!  One of the lovely things about fermenting vegetables is that any herb that is good with the vegetable when cooked or raw is also good with it when fermented.  Dill or ginger are also good with carrot sticks.  Carrots are even amazing without any herbs at all!

Ingredients:
    Carrots sliced lengthwise into quarters, trimmed to length desired    
Optional:
    A sprig of fresh chocolate mint (or sprig of dill or small slice of ginger [powerful and goes a long way])
Jar: 1.5 Liter Jar  (Or double the recipe in a 3 Liter Jar)
Brine: 2%

Ferment: 7-9 days

Ingredients: Cleaned, peeled beets with tops removed, and coarsely grated
Optional:  1 ~ 2 inch cinnamon stick, 2 whole cloves, and 1 allspice berry

Jar: 1 Liter Jar

Brine: Self-brining

Ferment: 5~7 days

Ingredients: Freshly picked pickling cucumbers, all roughly the same size.  (Don't put big and small cukes in the same jar)
    2-3 heads of garlic, with cloves & separated, the roots trimmed, and peeled (smack-peeling is fine)
    2-3 dill heads (or 4-5 medium sprigs)
Suggested Spice Blend:  (Dill pickles with only garlic and dill are delightful; spices totally optional)
        5 tsp. coriander seeds
        1 tsp. whole cloves
        1 tsp. mustard seed
        1" of cinnamon stick
        1 tsp. allspice berries
        1 tsp. peppercorns
        1 tsp. fennel seeds
        1/2 tsp. red pepper flakes (if you like a little heat, or more, to taste)
        1 bay leaf
        OR
        3 TBS Frontier's Organic Original Spicy Pickling Spice
To promote crunchy pickles:
        2 grape leaves, OR 
        4-5 Raspberry, cherry, or blackberry leaves, OR
        2-3 white oak leaves (identifying a white oak tree)
Jar: 5 Liter Jar
 (For smaller jar, mix dry whole spices as listed above, then use appropriate portion of spices)
Brine: 3.5% Brine
 for half-sour, or 5% Brine for full sour pickles
Ferment: 7-12 days (Skinny pickles take less time, and large pickles take longer.  Also affected by temperature range.)
Temperature: 68-72ºF Ideal Range

A favorite addition to sauerkraut is caraway seed.  Whole caraway seed adds a wonderful flavor to sauerkraut, but use sparingly ~ A little goes a long way!  Be sure the seeds are whole and not powdered.  Ground spices harbor more mold and can contribute to spoilage in a new ferment.


Ingredients: Cored and finely sliced cabbage (food processor or mandolin on narrowest slicing setting)

Optional:  ¼ tsp. whole caraway seed/pound cabbage

Jar: Recommend 2 to 5 liter Jar

Brine: Self-brining
Ferment: 8-10 days active, 2-3 months total

This recipe is adapted from Linda Cox of Bread to Perfection in North Canton, OH.  
Used by permission.  Thank you, Linda!

Ingredients:
Trimmed and grated carrots (or sliced or sticks) 
Optional:
A sprig of fresh chocolate mint (or dill or small slice of ginger [powerful and goes a long way])
Jar: .75 or 1 Liter Jar (Or double or triple the recipe in a 2 or 3 Liter Jar)
Brine: 2%

Ferment: 7-9 days