Seasonal Fermentation Recipes

One of the joys of fermentation is preserving the bounty of each season. When produce is at its peak freshness and flavor, it's the perfect time to ferment. Here are our favorite seasonal fermentation recipes to enjoy year-round.

Spring: Fermented Ramps and Asparagus - Spring brings tender ramps (wild leeks) and fresh asparagus. Quick-ferment ramps whole for a punchy, garlicky condiment, or create a crunchy asparagus pickle that retains its vibrant green color and crisp texture.

Summer: Fermented Salsa and Hot Sauce - Summer's tomatoes, peppers, and herbs are perfect for creating living salsas and hot sauces. The fermentation process mellows the heat while adding complex, tangy flavors. Try fermenting jalapeños with garlic and carrots for a probiotic-rich hot sauce.

Fall: Fermented Apple Cider and Kimchi - Autumn apples make excellent hard cider, while the cabbage harvest is ideal for traditional napa cabbage kimchi. Add fall vegetables like radishes and carrots to your kimchi for extra crunch and nutrition.

Winter: Fermented Citrus and Root Vegetables - Preserved lemons and fermented citrus peels add brightness to winter dishes. Root vegetables like carrots, beets, and turnips ferment beautifully, providing probiotics and nutrients during the colder months when fresh produce is limited.

Year-Round Staples: Some ferments transcend seasons. Sourdough starter, kombucha, and water kefir can be maintained continuously, providing year-round probiotics regardless of what's in season at the farmers market.