Fermented recipes
Browse our fermented recipes, with practical cooking times, nutrition details and plant-forward ideas for real life.
PS: We took these recipe photos ourselves — AI only fixed the lighting, not our questionable chopping skills. Details.
Whole-Wheat Bazlama
These skillet-cooked flatbreads have browned spots and a soft, chewy center. Skyr adds protein to the mostly whole-wheat dough without changing how the bread is cooked.
Smoky Tempeh Quinoa Bowls with Kimchi and Chipotle Cashew Sauce
Roasted tempeh and peppers sit over broth-cooked quinoa with edamame, sharp vegan kimchi, and a smoky chipotle cashew sauce. It's full of plant protein and will keep you full ALL DAY.
Korean Wang Mandu with Pork, Kimchi and Glass Noodles
Large Korean dumplings with a tender homemade wrapper and a juicy pork filling threaded with chewy glass noodles, kimchi, garlic chives and toasted sesame oil. Steaming keeps the wrapper soft while the kimchi brings acidity and depth to the rich filling.
Brown Rice Risotto with Tempeh, Mushrooms and Peas
Brown rice keeps a pleasant bite while silken tofu and Parmesan turn the cooking liquid into a glossy sauce. Seared tempeh and browned mushrooms bring deep savoury flavour, with peas added late for sweetness and colour.
Simple Fermented Cabbage with Carrot and Garlic
This is the kind of old-school kitchen trick that turns a cheap cabbage into something sharp, crunchy, and oddly satisfying a few days later. Salt does the work, time does the magic, and modern packaged “gut health” marketing can take the evening off. The carrot softens the bite, the garlic adds depth, and the result is a bright, tangy ferment that wakes up grain bowls, soups, or a fried egg if life gets messy.
Whole Wheat & Whole Spelt Sourdough Bread
A hearty sourdough loaf made with whole wheat flour and whole spelt flour, with a crackly crust, a mildly tangy crumb, and enough character to make supermarket bread seem like a bureaucratic error. It leans into whole grains for fiber and steadier energy, while sourdough fermentation helps with flavor and digestibility. Very Eat-Lancet, very practical, and deeply satisfying if you enjoy your kitchen smelling like competence.