COMMUNITY · 02

230+ recipes. All from people who actually cook.

Submitted by Ferment Forum members. Tested by us. Featured here.

RECIPE OF THE WEEK

Beetroot tikka kanji

Submitted by Maya R., Bengaluru. A North-Indian-meets-South spin on classic kanji: black carrots and beetroot fermented with garam masala instead of mustard. Five days, deeply red, smoky, slightly sweet.

Why it works: the warming spices (cinnamon, cardamom, clove) layer over the lactic tang to create a flavour profile closer to mulled wine than to traditional kanji. Surprising. Worth trying.

Six member recipes worth trying.

🥭

Raw mango achaar (no oil)

By Archana N., Ahmedabad. The traditional Punjabi version, lacto-fermented for 5 days. 1.2K saves.

🌶️

Lemon mirchi achaar

By Sumit P., Indore. Small green chillies fermented with lemon and rock salt. Hot, bright, addictive. 980 saves.

🧄

Garlic-ginger paste fermented

By Neha T., Hyderabad. Common kitchen staple, lacto-fermented for shelf stability + bonus probiotics. 760 saves.

COOKED OF THE MONTH

May 2026 leaderboard.

1. Beetroot tikka kanji · 47 cook reports · 4.8★ avg

2. Mango-mustard achaar · 39 cook reports · 4.7★ avg

3. Veg kimchi (mild) · 32 cook reports · 4.6★ avg

4. Garlic-ginger paste · 28 cook reports · 4.5★ avg

5. Carrot-beet kvass · 19 cook reports · 4.5★ avg

The leaderboard is based on cook-reports posted in the Ferment Forum (each report = one person actually made it and shared a photo).

SUBMIT A RECIPE

Three fields. We'll do the rest.

Submit your recipe with a photo. We test it, edit for clarity, and credit you. Featured recipes get a free kit.

Submit a recipe