Used to make sauerkraut, cabbage is one of the most popular vegetables for lacto-fermentation.
Used to make pickles, cucumbers can be fermented whole or sliced.
Fermented carrots are crunchy and flavorful, and they can be combined with other vegetables for a colorful mix.
Fermented radishes add a spicy kick to ferments and can be used in salads or as a side dish.
Fermented bell peppers are sweet and tangy and can be used in a variety of dishes.
Fermented green beans, also known as dilly beans, are a popular lacto-fermented snack.
Fermented beets have a unique flavor and vibrant color and can be used in salads or as a side dish.
Fermented ginger can be used to make a spicy, tangy condiment called ginger beer or simply added to dishes for a burst of flavor.
Fermented apples can be used to make a tangy applesauce or added to salads for a sweet and sour twist.
Fermented pineapple is sweet and tangy and can be used in smoothies or as a topping for desserts.