Lacto-Fermented Cranberries

Lacto-Fermented Cranberries


I love when I see fresh cranberries in our Co-op around the holidays. Of course I had to grab a bunch even if Thanksgiving was over. Cranberries have so many health benefits which you can read over on THIS post by LA Healthy Living.

I was looking for a new recipe other than just cranberry sauce. With my love of fermenting I began to try to find something new and unique. I came across a couple of cool recipes and viola! Created  my own little version of healthy lacto-fermented pickled cranberries. Here is the recipe:

  • 2 cups fresh cranberries (washed)
  • Fresh Ginger (1-inch cube) chopped in a few chunks
  • Lime Peel without pith
  • Sea Salt
  • Fresh Purified Water
  • Glass Jar
  • Weight (I use a zip lock sandwich bag filled with water.)
  • Whey (optional) Where To Buy


Add all ingredients into a jar. Mix salt and slightly warmed water until salt is dissolved. Make sure water is cooled before adding whey. Pour liquid into jar until cranberries are fully covered. Add weight and cover with a paper towel secured with a rubberband. Place the jar in a cool a place where it can remain untouched. For me it’s in my garage in my Fermentation Station, for some people it might be on top of their fridge, or in a laundry room. Just place it somewhere so that it can sit and ferment for about 3-4 weeks. When they are finished fermenting you can remove the weight, place a lid on the jar and store in the fridge.

Ginger and Lime

The lacto-fermented cranberries have a yummy tart pickled flavor and are full of probiotics. They make a wonderful addition to a cheeseboard, can be added as a garnish to a cocktail, or even eaten right out of the jar. My kids and I love having them for snack and they are healthy and nutritious.

Have you ever tried lacto-fermented cranberries? HERE is a great post by CheeseSlave on reasons why you should be adding fermented foods to your diet. 

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

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Fermented Beet Kvass

It’s Fermented Friday and time for another recipe for a newfound health drink that I stumbled upon as I try to make all kinds of homemade, healthy foods and drinks.

I love beets! They are so yummy and earthy tasting, and they have tremendous health benefits, including purifying your blood. They are great in salads, juiced, sautéed with sweet potatoes, and roasted. Having explored through hoards of fermenting recipes the past few weeks I came across a recipe for homemade Beet Kvass. What a fancy name! What is this concoction? I had never even heard about it, yet my love of fermentation and my love of beets were telling my body that this was something I needed to try!

This post will share with you just how easy this is and drinking 4 ounces each morning and evening have shown to lower blood pressure, purify the blood, aid in digestion and detoxify the liver. It is rich in B vitamins and minerals such as copper, potassium and magnesium. It is a great health tonic to add to any diet.


Beets (3-4) peeled and chopped (save the discarded greens for yummy salad or sauteed with garlic and onion)
3 tbs sea salt
Filtered water

Place the chopped beets, in a large glass jar (1/2-1 gallon) add salt and cover with water. Cover with either a paper towel or tea towel and secure with a rubber band. Let the mixture sit on your counter for 3 days then bottle the liquid saving the beets, and a few tablespoons of liquid to brew a second batch. Add about a tbs more of salt and add water to cover and repeat the fermentation process for 2 days and bottle. When the beet kvass has been bottled let it sit in a cool, dry place for another day or two to allow for them to ferment for a couple more days. Place the jars in the fridge where they can stay until you are ready to drink.

Basically the brew tastes like salted beet juice. It has a very earthy, salty taste. Mine did not have the same carbonation taste that I am used to in fermented drink, but it was yummy nonetheless and gave me tremendous energy! I feel so great after I have a glass and really enjoy it.

Have you tried Beet Kvass? Please share your thoughts and experience!

Fermented Probiotic Salsa Verde

Fresh Green Organic Tomatillo with a husk

FERMENT ALL THE THINGS! That is my motto! It is such a simple and easy way to add a boost of nutrition to your foods and condiments. Living in Southern California we eat mexican food for almost every other meal. My kids even dip their plantain chips in salsa! Making your own salsa is so easy! This post will share with you my fermented probiotic salsa verde.

Fermented Probiotic Salsa Verde


  • 8-10 tomatillos- husks removed and quartered
  • 1/2 white onion- chopped
  • Garlic-chopped (You can determine how much garlic you like, I used 5 cloves because I love garlic!)
  • Cilantro- chopped
  • Jalepeno pepper- seeded and chopped
  • Lime- zest and juice
  • Water
  • Salt & Pepper
  • Cumin
  • Olive Oil

Warm up a large saucepan to medium and add some olive oil. Sautee up garlic and onions until onions are translucent. Add tomatillos and jalepeno. Season with salt & pepper and cumin. Add lime zest, lime juice and some water to thin out the sauce, and let sauce simmer for 20 minutes. Season to taste. You can pour the sauce into a blender to make it into liquid, or you can leave it chunky-Your choice! The salsa will have to completely cool before you can start the fermentation process.

Once the salsa is completely cool. you do that you blend in some whey (Click here to learn how to make your own). Put it on the counter, cover with a secured paper towel and let it sit for 2-4 days depending on the heat. The warmer it is the less time it will take to ferment. Once you see bubbles begin to appear in the salsa you know that the salsa is beginning to ferment. Then you can put a sealed top and put in the fridge. That’s it! So easy and full of probiotic benefits!

Salsa Verde is good on chicken, fish or any Mexican dish. The sauce is great for enchiladas, but if that is the case you can skip the fermentation process since the heat from cooking will just kill all the good bacteria. The fermented version is great for chips and salsa, with plantain chips and as a condiment for mexican food.