RECIPES

All recipes

Step-by-step probiotic fermentation recipes — from raw mango achaar to kanji to kimchi. Every recipe is paired with the kit that makes it foolproof.

Radish Kimchi (Kkakdugi) - Korean-style lacto-fermented vegetables in a jar.

Radish Kimchi (Kkakdugi)

Radish Kimchi, or Kkakdugi, is a beloved Korean ferment known for its crunch, spice, and tang.
Apple Kimchi (Sagwa Kimchi) - Korean-style lacto-fermented vegetables in a jar.

Apple Kimchi (Sagwa Kimchi)

Apple Kimchi, or Sagwa Kimchi, is a delightful fusion of sweet, sour, and spicy flavors.
Cucumber Kimchi (Oi Kimchi) - Korean-style lacto-fermented vegetables in a jar.

Cucumber Kimchi (Oi Kimchi)

Cucumber Kimchi, or Oi Kimchi, is a quick, crunchy, and refreshing take on the classic Korean ferment.
Tropical Mango Chutney - a fermented probiotic condiment.

Tropical Mango Chutney

This tropical mango chutney is bright, aromatic, and gently tangy.
Fermented Cherry Tomatoes - homemade lacto-fermented vegetables in a jar.

Fermented Cherry Tomatoes

This fermented cherry tomato jar is juicy, tangy, and lightly spiced.
Jalapenos - homemade lacto-fermented vegetables in a jar.

Jalapeños

Fermented jalapeños are tangy, spicy, and packed with gut-friendly probiotics.
Fermented Green Chili Paste - homemade lacto-fermented vegetables in a jar.

Fermented Green Chili Paste

Fermented green chili paste is sharp, punchy, and deeply aromatic.
Carrot-Peas Ferment - homemade lacto-fermented vegetables in a jar.

Carrot-Peas Ferment

Carrot peas ferment is crisp, mildly sweet, and gently spiced with ginger and garlic.
Spinach-Lemon Ferment - homemade lacto-fermented vegetables in a jar.

Spinach-Lemon Ferment

Spinach Lemon ferment is light, bright, and gently tangy.