Fall Ferments That Will WOW Your Taste Buds

Author: Allisha Heidt  •  Date: September 15, 2016  •  Appears in: Community, News, Recipe

Fall Ferments That Will WOW Your Taste Buds

Shorter days, crisp mornings and bountiful harvests are what we think of when we’re about to embrace the changing of the summer season. We’re pretty much in fermenting heaven these days. Whether you’re new to the world of fermenting or a seasoned veteran you may not realize that you can actually ferment almost everything that is in harvest right now. Pretty cool huh?

Why should we ferment?

Aside from preserving our food so that we can nourish our bodies in the colder months, the process of lacto-fermentation preserves can even increase vitamin and enzyme levels in your food while warding off any bad bacteria that is present. And it makes our food easily digestible so that we don’t have to work as hard to absorb all the goodness our bodies need.

The sky’s the limit

Right now your choice of what you want to ferment is pretty broad. Take a stroll through your local farmer's market and you’ll be able to feast your eyes (and your bellies) on tomatoes, onions, corn, cucumbers, pumpkins, beets, squash, peppers and carrots to name just a few. We’ve decided to share with you some of our favorite recipes for fall ferments that are easy and will make your taste buds dance.


This recipe comes from our friends over at Heartbeet Kitchen.

  • 4 or 5 small beets (1 pound) 
  • 1½ teaspoons (3.5 grams) cumin seeds
  • 1 tablespoon (18 grams) kosher salt
  • 2 cups filtered water (not tap water!)
  • ¼ cup whole basil leaves


  1. Slice the beets into ¼ inch slices.
  2. Put the cumin seeds in the bottom of two pint jars and stack the beets on top.
  3. Mix the salt into the water until dissolved, then pour brine into jars until beets are just covered. (If you need to add a little more filtered water, that is okay.)
  4. Submerge your veggies with a vessel, like another jar that fits inside, and cover these.
  5. Place jars on small plate and allow to ferment at room temperature (65-78 degrees F) for 1 to 2 weeks.

Once you're happy with the flavor and acidity, remove the weights and pack basil into each jar. Put the lid on and refrigerate. After two days remove the basil (or it will spoil). Enjoy! These will last up to 3 months in the refrigerator.


  • 4 cups of cherry tomatoes
  • ¼ cup of kombucha
  • 1 tablespoon (18 grams) kosher salt
  • filtered water to cover to the top
  1. Fill a clean quart jar full of cherry tomatoes
  2. Add kombucha and salt leaving space about 1 ½ inches from the top
  3. Stir around and ferment for 3 - 4 days
  4. Make sure to burp every day
  5. At the end of the 4 days put in a cold space/refrigerator

If you’re interested in taking a stab at fermenting other vegetables, it super simple to do. Use our fermented cherry tomato recipe as the the base and replace tomatoes with any other vegetable. Follow the same steps and enjoy the deliciousness of lacto-fermented goodness.

Allisha Heidt


Allisha Heidt is a Master Fermentista and Co-founder at MotherLove Ferments Co. Aside from spending her time brewing the best organic kombucha in the Okanagan, she loves spending time on her yoga mat, going on paddling adventures on her SUP board and eating sushi. Her passion for fermenting was inspired by the desire to improve the connection her family had with the food they eat.
Read more by Allisha Heidt

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