AIP Fermented Foods Recipe Roundup

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I’ll let you in on a little secret. As much fun as I’ve been having with Ferment Fridays over on Snapchat, I still feel like I get stuck in a fermenting rut now and then. Food ruts are the pits, aren’t they? I knew I had to snap out of it.

In the spirit of nutrient density, gut health, and trying new things I thought it’d be fun to round up some of the tastiest paleo autoimmune protocol probiotics you can find. YES! AIP fermented foods.

AIP Fermented Foods Recipe Roundup | Enjoying this Journey...

What are you waiting for?

Are you new to fermenting? Still mustering up the bravery to try? DO IT. I had no idea what I was doing when I first started, but I started. I read along the way, I learned, and I even failed a few times. BUT I also had delicious successes. Over time ferments became a daily bite for me and I’ve gotten into a routine where I’m making a new batch of at least one ferment weekly, in addition to doting over my kombucha and water kefir.

What AIP ferments can we make?

Sauerkraut, white (read: nightshade-free) kimchi, lacto-fermented okra, cauliflower, carrots, beets, kvass, water kefir, coconut milk kefir, coconut milk yogurt, kombucha, cucumbers, fermented jams, chutneys, pickled fruits, AND pickled ginger. Not to mention all the flavor combinations that emerge with the addition of herbs, rhizomes (e.g. ginger and turmeric), aromatics, and fruits.

Can’t I just buy my ferments at the store?

Sure. If 1) it’s in the refrigerated section 2) all of the ingredients are AIP compliant 3) you have money to burn. 😉 When I’m out of town I might buy a jar of Bubbies sauerkraut or buy the occasional case of GT’s gingerade from Costco before a camping trip, but lawsie, those price tags kill me. I also understand that not everyone lives near a store that carries raw, unpasteurized foods (myself included, it’s seriously a “treat” when I get to shop at one when I visit family on the west side of our state).

Pickles on the shelf are not fermented, they’re pickled with distilled vinegar. Sauerkraut in a can is not raw, it’s made shelf-stable. You also need to be a label sleuth with seemingly innocent things like kombucha (sneaky stevia) and raw unpasteurized pickles (ninja mustard seed).

AIP Fermented Foods Recipe Roundup | Enjoying this Journey...

AIP Lacto-Fermented Kimchis and Krauts

AIP Fermented Foods Recipe Roundup | Enjoying this Journey...

AIP Lacto-Fermented or Pickled Vegetables

AIP Fermented Foods Recipe Roundup | Enjoying this Journey...

AIP Lacto-Fermented Fruits, Spreads, and more

AIP Fermented Foods Recipe Roundup | Enjoying this Journey...

AIP Fermented Drinks and Yogurts

AIP Fermented Foods Recipe Roundup | Enjoying this Journey...

Fermenting Tips
    • When fermenting vegetables (e.g cauliflower, carrots, broccoli, onions, garlic, asparagus, parsnip, squash, radish, etc.), a good rule of thumb is to use a 2% brine (also use a 2% solution if you need brine to supplement your sauerkraut). I use one type of salt for my fermenting (with the exception of my Smoked Pickles) so I’ve got a handle on how much to use (10 grams of my salt is what I’d call a “shy” TB).
    • For sauerkraut, since we use salt to pull out water from the vegetables to make the brine, you’ll need to weigh your vegetables and do a little math to find the 2%. For example, for every 100 grams of cabbage, you will need 2 grams of sea salt. 1 lb is roughly 450 grams (so 1 lb of cabbage needs about 9 grams of salt). When adding supplemental brine to sauerkraut, a good rule of thumb is to use a 2% salt/water brine.
    • If you’re just starting out with fermenting or using a different type of salt than your normal, always WEIGH your salt. Discrepancies in salt weight can change the salinity of ferments.

    A quick break down for 2% brines:

    one cup water : 5 grams salt // two cups water : 10 grams salt // three cups water : 15 grams salt // one quart (four cups) water : 19 grams salt

Enjoying this Journey AIP recipes

See more aip foodstuffs on this board!

Follow Enjoying this Journey’s board AIP Foodstuffs on Pinterest.

AIP Fermented Foods Recipe Roundup | Enjoying this Journey...
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  4 comments for “AIP Fermented Foods Recipe Roundup

  1. October 5, 2016 at 6:48pm

    This is the BEST idea for a round-up! I will be sharing this in online health focused groups & forums for sure! Pinning too. ♥

    Thanks so much for including my fermented Honey Jun Soda recipe!!
    Andrea Wyckoff recently posted…Rosemary Apple Sauce – Paleo – Instant PotMy Profile

    • October 5, 2016 at 8:13pm

      Thanks, Andrea! Hooray for ferments! 😉

  2. Rhianon
    November 17, 2016 at 1:49pm

    What a great collection of recipes! Thanks so much for sharing. I love home fermenting foods- it sort of becomes addictive once you start doing it. I was a little intimidated to start, but once I did, i was surprised at how easy it is.

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