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This easy-to-make condiment supports gut health and enhances any dish with its tangy, slightly sweet taste. Fermentation unlocks a depth of flavor you won’t find in store-bought ketchup, creating a rich, probiotic-packed twist on a classic favorite.

Beginner

Fermented Ketchup

A probiotic-rich, lacto-fermented ketchup that’s bursting with deep, complex flavors—far superior to anything from the grocery store!

If you've never made a ginger bug before, you're in for a fun and rewarding fermentation project! This bubbly starter is the key to crafting naturally fizzy sodas without artificial ingredients. Think of it like a sourdough starter—but for soda! As the mixture ferments, wild yeasts from the ginger create a lively, probiotic-rich culture that gives homemade sodas their natural carbonation. Whether you're a ginger lover or looking to experiment with homemade cream sodas or berry-infused drinks, this is a must-have for any fermentation enthusiast.

Beginner

Homemade Ginger Bug

A ginger bug is a natural fermentation starter used to make homemade carbonated sodas like ginger ale. Packed with wild yeasts and beneficial bacteria, it creates a naturally fizzy, probiotic-rich base for crafting refreshing, homemade drinks. Once bubbly, this starter can be used for ginger ale, fruit sodas, or even herbal-infused beverages!

Homemade cottage cheese is easier to make than you might think! This stovetop method yields soft, fresh curds that can be customized to your taste. It’s a fantastic substitute for store-bought cottage cheese, and with a quick blend, it can even replace cream cheese, ricotta, or mascarpone in recipes. Best of all, it’s a high-protein addition to your kitchen staples—perfect for smoothies, spreads, or simply enjoying with a sprinkle of salt.

Beginner

Stovetop Cottage Cheese

This simple stovetop cottage cheese recipe is a quick and versatile way to make fresh, creamy curds at home. Whether used as a spread, a topping, or a protein-packed addition to smoothies, this homemade version is fresher and free from unnecessary additives.

This naturally fermented soda is made using a ginger bug, giving it a deep, zesty flavor with a light effervescence. Not only does it taste better than store-bought versions, but it also supports gut health with beneficial probiotics. Before you start, make sure to see our other recipe on how to make your own ginger bug!

Beginner

Fermented Ginger Ale

A refreshing, probiotic-rich take on classic ginger ale!

Homemade nut milk is an easy way to elevate your daily routine, and this Vanilla Cashew Date Milk is as luxurious as it is simple. Unlike almond milk, cashews blend seamlessly into a velvety texture without the need for straining, and dates add a natural caramel-like sweetness. With a hint of vanilla, this milk is perfect for lattes, smoothies, or just sipping on its own.

Beginner

Cashew Vanilla Date Milk

Creamy, naturally sweet, and packed with nourishing ingredients, this Vanilla Cashew Date Milk is a delicious plant-based alternative—perfect for lattes, smoothies, or sipping on its own!

Making jam the old-fashioned way is a rewarding skill that brings out the pure flavors of fresh berries without the need for store-bought pectin. This recipe uses a Granny Smith apple, which is naturally high in pectin, to help the jam set beautifully. The result is a low-sugar, homemade jam that isn’t overly sweet, allowing the fruit to take center stage. Whether you spread it on warm bread, swirl it into yogurt, or gift a jar to a friend, this jam is a timeless kitchen staple.

Intermediate

Heritage Berry & Apple Jam

This old-fashioned berry jam is made without commercial pectin, just like our ancestors used to make it. Instead, a grated Granny Smith apple provides natural pectin to help the jam set. With less sugar than traditional jams, this recipe allows the bright, tart-sweet flavor of the berries to shine through while keeping things simple and wholesome.

Drying citrus is an easy way to preserve fresh flavors while creating versatile ingredients for your kitchen. Whether you’re using dried slices to garnish drinks, adding zest to baked goods, or making citrus-infused salts and sugars, this method ensures you always have vibrant citrus on hand. Plus, separating the zest, pith, and peel allows you to make everything from bitters to spice blends.

Beginner

How to Dry Citrus and Citrus Peels

Dried citrus slices and peels add a bright, tangy flavor to your pantry staples. Perfect for teas, baking, charcuterie boards, or homemade bitters, this simple drying method preserves citrus naturally while enhancing its aroma and taste.

This DIY method produces a rich, flavorful extract that rivals store-bought versions. By continuously replenishing the jar with fresh vodka, you’ll always have a steady supply of high-quality vanilla extract for your baking and cooking needs.

When following this method, your vanilla extract can last indefinitely! If the flavor weakens over time, replace the old vanilla beans with fresh ones. Don’t toss the used beans—once dried, they can be added to granulated sweeteners (such as cane sugar or maple sugar) to infuse them with a lovely vanilla aroma.

Beginner

Everlasting Vanilla Extract

A homemade vanilla extract that lasts indefinitely with proper care!

Beginner

Sourdough Starter

A 100% hydration sourdough starter is the foundation for naturally leavened bread, replacing commercial yeast with wild-caught yeast and beneficial bacteria.

These spelt flour cookies are soft, slightly chewy, and naturally sweetened with honey and coconut sugar—making them a great alternative to traditional refined sugar cookies. Spelt flour gives them a hearty, nutty flavor, while coconut oil keeps them perfectly tender.

Beginner

Honey Spelt Flour Cookies

A naturally sweetened, wholesome twist on classic cookies.

Beginner

Vegan Chocolate Mousse

A creamy, protein-rich, and naturally sweetened chocolate treat.