Lacto-fermenting banana peppers is, in my opinion, the best way to enjoy them. They not only provide the health benefits of fermenting but also a zesty crunch to any meal. These mild peppers are great on salads and sandwhiches, as well as savory soups in the winter.

With the harvest season comes lots of peppers, and fermenting jalapeños is my favorite way to preserve them for the coming year. With lots of spice and tang, they make great additions to soups, pizza, and tacos!

These fermented pickles are an easy way to make pickles that provide gut-healthy probiotics and skip the hassle of canning.