Traditional, Practical, and Sustainable

The thing about fermented foods that I would tell everyone, if I could, is that there isn't just one thing about fermented foods that makes them miraculous. It is their health-giving properties, making vegetables and dairy full of probiotics and enzymes; grains and legumes easier on our systems. It is the ability to preserve all manner of foods while enhancing vitamins and retaining minerals. It is the ease with which these age-old practices turn a kitchen into a life-giving, sustainable food system. And what brings it all together is the absolute deliciousness that fermentation imbues into every meal of the day.

I really believe the practice of fermentation is a gift to the home cook and most especially the homesteader. Fermentation has been in my life for over a decade now and has taught me the importance of living food, how to use fermentation to preserve food without refrigeration, and how to turn homegrown, local foods into the most delicious part of every single meal and snack throughout the day.

Traditionally Fermented Foods is all that I know and love about this age-old practice. It is 85 delicious recipes but it is also a guide to harnessing the biology of this natural process to preserve the nutrients in vegetables, fruits, grains, and dairy while making them an absolute delight even to the pickiest eater. My hope is that it would inspire and inform your own pursuit of traditional foods, homegrown health, and sustainable food ways.

Real Food
Traditional
Doable

Delicious, Healthy Food!

A few pictures from the Traditionally Fermented Foods recipes!

Endorsements

Recipes

Traditionally Fermented Foods contains the following recipes:
Fermented Vegetables
Homestead 'Chi
Summer Squash Cortido
Taco Kraut
Fermented Fresh Herbs
Soured Corn
Pizza Green Beans
Beet and Turnip Sticks with Dill
Fruit Kraut
Kosher Dill Pickles
Fermented Fresh Shelling Beans
Sweet Potato Chips with Dried Chilies
Everyday Spicy Carrots
Whole Fermented Peppers and Sauce
Whole Fermented Tomatoes
Basic Brine-Fermented Vegetables
Basic Self-Brining Fermented Vegetables
Triple-Ferment Potato Salad
Five Ingredient or Less Kimchi Noodles
Fermented Grains
Seven Ways to Use a Discarded Starter
Wheat Sourdough English Muffins
Wheat Sourdough Sandwich Bread
Wheat Sourdough Crescent Rolls
Quintessential Sourdough Farm Loaf
100% Whole Wheat Sourdough Sandwich Bread
Sourdough Biscuits Sans Baking Powder or Soda
Multipurpose What Sourdough Tortillas or Flatbread
Seasonal Fruit Fermented Muffins
Overnight Wheat Sourdough Pancakes Sans Baking Powder or Soda
Sourdough Flour-Free Oatmeal Cookies
Gluten-Free Sourdough English Muffins
Gluten-Free Sourdough Dinner Rolls
Gluten-Free Sourdough Seeded Country Loaf
Gluten-Free Fluffy Sourdough Pancakes
Perpetual Fermented Porridge
Sourdough Skillet Cornbread
Fermented Polenta/Grits
Fermented Dairy
How to Make Milk Kefir
Four Methods for Making Yogurt
Kefir Buckwheat Muesli with Figs and Ginger
Simple Homestead Feta Cheese
Okroshka
Fruit and Yogurt Slaw
Kefir Pancake Syrup
Kefir Creme Fraiche
How to Ferment Grains with Kefir
Sprouted Buckwheat-Berry Cultured Dairy Smoothie
Seasonal Vegetable Raita
Fruit and Yogurt Mousse
Yogurt Caesar Salad Dressing
Lemony Spiced Chicken and Potato Salad
Easy-Sipping Second Ferment Kefir
German Sweet Potato-Kefir Mash
Kefir as a Mesophilic Cheese Culture
Milk Clabber
Curds and Whey
Cultured Butter and Traditional Buttermilk
Cultured Buttermilk
Sour Cream Three Ways
Fermented Beverages
Sourdough Bread Kvass
Sweet Potato Kvass
Root Beer Syrup for Any Fermented Drink
How to Make Whey Sodas
Fermented Horchata Concentrate
Cabbage Core Kvass
Ginger Ale Syrup for Any Fermented Drink
The Pits Soda
How to Make Water Kefir
Fermenting Various Fruit Juices with Water Kefir Grains
Beet and Apple Kvass
Vegetable Brine Wellness Shots
How to Make Kombucha
Carrot-Clementine Kvass
Fermented Condiments
Charred Onion Tomatillo Salsa
Veg Brine Fermented Hot Sauce
Fermented Pear and Ginger Sauce
Fermented Garden Salsa
Veg Brine Mayonnaise
Overfermented Salsa Hot Sauce
Fermented Zucchini and Fruit Mostarda
Cultured Dairy Ranch Dressing
Fermented Ketchup, Two Ways
Raw Fermented Marinara Sauce
Veg Bring Homestead Fermented Herb Sauce
Other Topics Covered
The Basic Fermentation Process
Fermented Foods in Food Preservation
Fermented Foods as Medicine
Culture Care and Best Practices
Understanding Why Vegetable Fermentation is Safe
Salt, Temperature and Time
Knowing When Your Ferment Is Done
The When and How of Cold Storage
Cold Storage Without Refrigeration
The Sustainable Sourdough Starter
Creating a Sourdough Rhythm That Works for You
The Gluten Question
Gluten-Free Sourdough Baking
How to Make a Sourdough Starter
How Dairy Fermentation Works
Simple, Sustainable Home Dairying
Kefir: The Star of My Homestead Kitchen
Dairy-Free Milk Kefir

And more...
Pages
Recipes

Meet the Author

Shannon Stonger is the founder of the blog Nourishing Days, where she shares her family's journey towards sustainability. She is the author of the well reviewed sourdough baking book 100% Rye and Traditionally Fermented Foods. She holds a bachelor's degree in chemistry and lives with her husband, five children, and various farm animals on their five-acre homestead in Texas.
Shannon
Shannon

Author, Mother, and Homesteader

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