Used to make sauerkraut, cabbage is one of the most popular choices for lacto-fermentation. It's rich in nutrients and provides a crunchy texture.
Perfect for making pickles, cucumbers retain their crispness and absorb the tangy flavor during fermentation.
Carrots add sweetness and vibrant color to fermented dishes. They're often combined with other vegetables for variety.
Colorful and versatile, bell peppers add a sweet and slightly tangy flavor to fermented recipes.
Fermented beets maintain their earthy flavor and vibrant color. They can be enjoyed on their own or added to salads and other dishes.
Radishes have a peppery kick that intensifies during fermentation. They add a zesty element to ferments.
Fermented green beans, also known as dilly beans, are a crunchy and flavorful snack or addition to salads.
Sliced apples can be fermented to create a tangy, slightly effervescent treat. They work well in both sweet and savory ferments.
While not a fruit or vegetable, ginger is often added to fermentations for its unique flavor and digestive benefits.
Pineapple chunks or rings can be fermented to create a tropical, tangy flavor. Pineapple also adds natural sweetness to ferments.