(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)

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

Ingredients:
    1/2 cup Lacto-Fermented Whole Egg Mayonnaise    
    1/2 cup organic homemade plain yogurt or sour cream
    1/2 tsp. parsley
    1/2 tsp. dill (I find this too much; I use just a tad less)
    1 tsp. celery seed
    1/2 tsp. onion powder
    1 tsp. garlic powder
    1/4 tsp. Himalayan pink salt (or 1 tsp. Lemon Brine)
    5 drops (to taste) liquid stevia (optional)
Jar: Any sealing glass storage container.
Brine: None 
Ferment: None (Ingredients already cultured