You might be surprised by what's already growing in your garden.

When most people think of fermentation, cucumbers usually come to mind first.

And while I love a good homemade pickle, cucumbers are just the beginning.

One of my favorite parts of summer is walking through the garden and asking myself, "What can I preserve next?" More often than not, the answer is fermentation. It's simple, requires very little equipment, and transforms everyday vegetables into something completely different.

If you're growing more than your family can eat fresh, don't stop at pickles.

Here are ten foods I love fermenting in our farm kitchen.

1. Lemons

Fermented lemons become soft, salty, and wonderfully complex. I love chopping them into homemade vinaigrettes, marinades, roasted vegetables, or even adding a little to sparkling water for a bright citrus flavor.

2. Green Beans

Dilly beans have become a summer staple around here. They're crisp, tangy, and perfect alongside sandwiches, burgers, snack plates, or charcuterie boards.

3. Radishes

If raw radishes aren't your favorite, try fermenting them. The sharp bite mellows into a flavor that's delicious on tacos, grain bowls, salads, and avocado toast.

4. Carrots

If you're brand new to fermentation, carrots are a great place to start. They're easy, crunchy, and make an everyday snack that even kids usually enjoy.

5. Beets

Fermented beets are earthy, colorful, and beautiful tossed into salads, wraps, or grain bowls. They're one of my favorite ways to preserve an abundant beet harvest.

6. Peppers

Whether sweet or spicy, peppers ferment beautifully. I especially love using them for homemade hot sauce or adding them to tacos, eggs, pizza, and nachos.

7. Garlic

Fermented garlic loses some of its sharpness and develops a rich, mellow flavor that's wonderful in soups, sauces, marinades, or roasted vegetables.

8. Onions

A jar of fermented onions rarely lasts long in our refrigerator. They add a bright, tangy flavor to burgers, salads, sandwiches, tacos, and grain bowls.

9. Cabbage

Homemade sauerkraut is one of the easiest ferments you can make and probably the one I recommend most often to beginners. It's delicious served with sausage, sandwiches, or simply as a probiotic side dish.

10. Water Kefir

Not every ferment has to come from the garden. Water kefir is a refreshing fermented drink that's easy to flavor with fresh fruit and herbs, making it a favorite in our house during the warmer months.

What's Fermenting in Our Kitchen Right Now?

At the moment, you'll find jars of fermented lemons, chard stems, dilly beans, shishito peppers, and water kefir bubbling away on our counter. It seems like every summer we end up with more produce than we expected—and fermentation has become one of our favorite ways to preserve it.

If you're new to fermentation, don't feel like you need to try everything at once. All my favorite resources and supplies are in our shop so you don't have to stress. Start with one jar. Learn the process. Before long, you'll be looking around your garden wondering what else you can ferment.

Happy fermenting!