Fermenting garlic is easy with the healthiest lacto fermented garlic recipe. You only need five ingredients and 4 weeks of fermentation to get all the benefits of fermented garlic. Use this fermented garlic in any recipe that calls for garlic.

Tangy and packed full of flavor, this homemade mustard recipe blends the flavors of beer, thyme and onion with whole-grain mustard for a flavorful zip and zing to any sandwich, burger or recipe. (Makes about 2 cups)

How much salt to use for the perfect lacto fermentation salt ratio is a common question. Let's go over how much salt to use when fermenting vegetables and how to measure the perfect fermenting brine ratio.

Yes, you can ferment mustard. I'm not sure why it isn't more of a thing. In the same way that Dr. Andrew Weil called vinegar pickles...

Try this easy recipe with only 10 minutes of active prep time for delicious lacto-fermented carrots rich in healthy probiotics. Included is a spicy and herb-infused variation you'll love!

Crisp and crunchy pickled radishes are a tangy-sweet addition to tacos, burgers, meal bowls, and more—and they are super easy to make! This simple refrigerator pickling method requires no canning, so it’s pretty much fail-proof.

Looking for a flavorful way to improve your gut health? Try these zesty, lacto-fermented onions! Fermented foods are full of live probiotics, which promote digestion and boost your immune system. If you have extra onions that aren’t ideal for long-term storage, fermentation is an easy way to preserve them. Fermented onions can last for over a year in the fridge and are a great addition to burgers, sandwiches, and salads. Get your recipe today at foodforlifegarden.com!

The tradition of mead or honey wine goes back millennia in Nordic countries, and it’s no surprise that countless variations have developed over the years. Sima is a quick fermented lemon soda, that’s technically a mead at heart. It’s only fermented ever so slightly, just enough to make it a bubbly effervescent lemonade suitable for heavy drinking on a hot spring day, or sharing with young ones.

This article is all about whey! How to make your own, why you would, and how to use it—especially for fermenting vegetables. Whey: Doesn't the name remind you of the old nursery rhyme? "Little Miss Muffet sat on her tuffet, eating her curds and whey." When I was a little g