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Lacto-Fermentation Project Ideas

pickles in jars with cucumbers and text overlay "lacto-fermentation ideas"

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Lacto-Fermentation Project Ideas

We explored lacto-fermentation for our handicraft with our homeschool co-op. We made all kinds of things: like fermented jalapeño rings, fermented carrots, even fermented ketchup! The group enjoyed the lessons. Probably because food was involved, and who doesn’t love snack time?

As the semester progressed, we encouraged the kids to explore their own tastes and try to ferment something new at the end of the semester. I’ve talked about this before with handicraft: how you want to build skills, staying within the child’s compass, but challenging them enough to keep them learning and interested. When you plan your handicraft semester, you want to ensure that your projects or models progress naturally and build on each other as you build skills.

At the end of the semester, we let the kids choose their final ferment.

This post contains our favorites.

If you are lacto-fermenting for handicraft, you might want to consider these ideas for your next project.

Best ideas

Here are some ideas you may want to try for “final” projects. Use what you’ve learned about fermenting and about your own tastes to select one of these, or something entirely different.

1. Lacto-Fermented Radishes or Celery

Radishes ferment quickly and develop a pleasantly tangy, crunchy bite. They’re a great way to add color and zing to salads and sandwiches. Urban Farm and Kitchen offers a straightforward recipe for fermented radish slices. Celery is another great choice and is on the milder side for those who prefer less spice.

2. Mixed Vegetable Ferment (Classic Pickled Medley)

Combine green beans, carrot sticks, broccoli or cauliflower florets, and sliced peppers in a single jar. Add garlic, black peppercorns, and fresh dill for flavor. This creates a colorful, crunchy, and tangy mix that’s great as a snack or salad topping. Anne at Fannetasticfood has a recipe formula with mix and match fermented vegetables.

3. Kimchi

A time-honored ferment from Korea, this spicy hot version of sauerkraut can knock your socks off. Traditionally, this ferments in crocks buried in the ground. Proceed with caution unless you love spicy! Farmhouse on Boone offers a version you can make without burying it in the ground for 6 months.

4. Curtido

A Central-American version of sauerkraut with oregano, carrots, and onions which is used more like a relish and generally adds vinegar. But Nourishing Traditions has a version that is lacto-fermented which Nourished Days has explained thoroughly. Note that it can be spelled Cortido or Curtido.

5. Tepache Pineapple Drink

Tepache, a drink from pre-Columbian Mexico, uses the parts of the pineapple that you usually throw away. It’s a lovely fermented beverage made from the pineapple rind. You can use the rest of the fresh pineapple for eating. Tepache is ready in about 5 days and usually includes chili powder. Cultures for Health (one of my most favorite sources for fermentation expertise) has a recipe for Tepache with easy explanation and directions.

6. Lacto-Fermented Mixed Pickles (Eastern Europe/Middle East)

A medley of vegetables such as cucumbers, carrots, cauliflower, and peppers are fermented together with garlic and spices. This style of mixed pickles is popular across Eastern Europe and the Middle East and offers a crunchy, tangy side for many dishes. And you can make it using your favorite vegetables. An Oregon Cottage gives a great recipe for a beautiful layered jar of fermented veggies.

Try it!

Try some of these the next time you ferment something!

jar of lacto-fermented kimchi vegetables spices and cabbage with green bowl

Keep on learning!