Fermented onions can be a bit controversial — mainly because of the smell during the fermentation process… let’s just say it can get strong 😄

Buuut, they’re so worth making, in our opinion. They’re easy to add to all kinds of dishes, and the flavor is just fantastic.

Are you team love fermented red onions or team I’m done, no more onions for me? 

This red onion ferment comes out tangy, slightly spicy, and full of flavor after just a few days. The oregano adds a subtle herbal note that works really well with the onions and jalapeño. Super easy to make! 

Ingredients:

• 1 large red onion, sliced
  
• 1 jalapeño, sliced (remove seeds for less heat)
  
• 2 fresh oregano sprigs
  
• 2 cups dechlorinated water
  
• 12.5 g iodine-free salt (2.5% brine, ~2 tsp)

Tools:

• 32 oz Mason jar
• Complete Fermentation Kit
• Tough Bands
• Tough Tops

Instructions:

1. Wash your ingredients and tools.
2. Slice the red onion and jalapeño.
3. Add oregano sprigs, red onion slices and jalapeno slices to the jar, pressing down every few layers with the Pickle Packer.
4. Make the brine by combining the water with salt in a separate Mason jar. Mix the salt with water until fully dissolved.
5. Pour the brine over the onions until everything is fully covered. Leave about 1-2 inches of headspace.
6. Add the Pickle Pebble weight to keep all ingredients submerged. Cover with the Pickle Pipe and secure your jar with Tough Band.
7. Ferment at room-temperature, out of direct sunlight for 3-5 days or longer, depending on your preference.
8. Once the flavor is to your liking, remove the Pipe and the Pebble, replace these with Tough Top lid and transfer the jar to the fridge. Enjoy!

How To Use These:

• tacos and wraps
  
• sandwiches and burgers
  
• grain bowls and salads
  
• eggs or avocado toast

Happy fermenting!!

If you’ve made fermented beets, don’t toss the brine — it’s packed with flavor and perfect for creating something new.

These pink pickled eggs are a simple, low-waste way to reuse your fermented beet brine. They turn beautifully vibrant, slightly tangy, and make an easy, protein-rich snack.

Ingredients:

• 2–3 hard-boiled eggs, peeled
• ~1 to 1½ cups fermented beet brine (enough to fully submerge the eggs)

Tools:

• Tough Tops
• Mason Jar

Instructions:

1. Prepare your eggs:
   Hard boil your eggs (12 min), let them cool, and peel them.
2. Fill your jar:
   Place the peeled eggs into a clean Mason jar.
3. Add the brine:
   Pour the fermented beet brine over the eggs until fully submerged (we like to use the Bean Screen lid to easily strain the brine straight to another jar). If you don't have enough brine, you can top it up with a little bit of water.
4. Refrigerate:
   Seal the jar with the Tough Top lid and place it in the fridge.
5. Let them pickle:
   24 hours → light color + mild flavor
   2–3 days → deeper purple + more beet flavor 

How to enjoy:

• Slice onto salads
• Sprinkle with salt + pepper
• Add to snack plates
• Pair with fermented veggies

You can also experiment with other leftover brines to create different colors and flavors. For example, using a ginger-carrot brine with a bit of added turmeric can give the eggs a beautiful golden yellow hue and amazing flavour.

NOTES:

This recipe uses already fermented brine, so it’s more of a pickling process than active fermentation — but a great way to reduce waste and add flavor! 🙂

While fermented beet brine contains beneficial bacteria, storing the eggs in the fridge means they won’t develop the same probiotic benefits. For that, it’s best to enjoy the fermented beets or brine alongside them.

You can find our fermented beet recipe here.

As the days start getting longer and the weather slowly warms up, iced drinks start sounding a lot more appealing. And if you’re a coffee lover, that usually means one thing: cold brew season is officially here!

Cold brew is smooth, less acidic, easier on the stomach than hot coffee, and incredibly easy to make at home. Once you start making your own, it’s hard to go back to store-bought versions.

With the Masontops Cold Brew Kit, you can make a batch right in your own fridge, with your favourite coffee and have it ready the next day. 

From there, the fun part begins—adding your favourite flavors and creamers. Options are truly endless! 

Today, we're sharing three simple cold brew recipes we’ve been loving lately.

First things first, Make The Cold Brew Coffee:

If you haven’t tried making cold brew at home yet, it’s easier than you might think

Tools: COLD BREW KIT (works for coffee and tea)

How to:  Fill the stainless steel filter with about 4 tbsp (or more) of ground coffee. Secure it in the Mason jar, pour in 2 cups of cold water, and close the jar with the Multi Top lid. Flip the jar upside down and back once, give it a shake, and place it in the fridge overnight.

By morning, you’ll have smooth cold brew ready to enjoy. From there, you can experiment with your favorite flavors or try the recipes below.

Banana Pie Cold Brew Coffee

Banana flavoured drinks have been having a moment lately, and for good reason. The banana adds natural sweetness while the cinnamon brings warm, cozy flavor. We’re loving this combo! 

Ingredients:

• 1 cup cold brew coffee
  
• ⅓ cup cream or milk
  
• 1–2 tbsp mashed banana
  
• 1 tsp honey (adjust to taste)
  
• pinch of cinnamon (plus extra for sprinkling)
  
• ice
  

How to make it:

In a Mason jar or glass, froth the cream, mashed banana, honey, and cinnamon.  Fill a glass with ice, pour in your cold brew, then slowly add the banana cream mixture on top.  Finish with a sprinkle of a cinnamon. Enjoy!

Salted Honey Cold Brew Coffee

Lightly sweet, creamy, and just a little salty—this one is incredibly simple but tastes like something you’d order from a café.

Ingredients:

• 1 cup cold brew coffee
• ⅓ cup cream or milk
  
• 1 tsp vanilla extract
  
• 1–2 tsp honey (adjust to taste)
  
• pinch of flaky sea salt
  
• ice

How to make it:

Froth the cream, vanilla, pinch of flaky sea salt and honey together. Fill a glass with ice and pour in the cold brew.  Top with the salted honey cream. Trust us, the salt really brings out the sweetness and makes the whole drink pop. Enjoy!

Orange Tonic Cold Brew Coffee

Europe-inspired coffee drink: If you’ve never tried coffee with tonic, this one might surprise you. It’s bright, refreshing, slightly citrusy, and perfect for warmer days.

Ingredients:

• ½ cup cold brew coffee
  
• ½ cup tonic water
  
• ⅓ cup fresh orange juice
  
• 1 tbsp honey or maple syrup (adjust to taste)
  
• ice
  
• orange slice (optional)

How to make it:

Fill a glass with ice and add the tonic water. Stir in the honey and orange juice, then slowly pour the cold brew over top. Give it a gentle stir and finish with an orange slice. Enjoy!

A bright, lightly tangy fruit ferment you’ll want to spoon over everything!

Blueberries are already considered a superfood — naturally rich in antioxidants, fiber, and plant compounds that support overall wellness. Ferment them, and you turn an already nutrient-dense fruit into something that also supports your gut.

These fermented blueberries are gently tangy, a little fizzy, and infused with citrus from fresh lemon peel. They’re unexpected in the best way and surprisingly easy to make.

All you need is blueberries, salt, water, and a strip of lemon peel.

Ingredients:

• ~300 g (~2 cups) fresh blueberries, organic is preferred)
• 500 ml (2 cups) dechlorinated water
• 10 g fine sea salt (1.5-2 tsp, 2% brine)
• ½ lemon peel 
  
  

Tools:

• 24 oz Mason jar or two smaller jars
• Single Jar Fermentation Kit
• Pickle Packer

Instructions:

1. Wash the blueberries and gently inspect them. Remove any that are overly soft or damaged.
2. In a measuring cup or jar, add salt to dechlorinated water. Stir until fully dissolved.
3. Add the blueberries and lemon peel to your Mason jar. Press them gently with the Pickle Packer every few spoonfuls to fit more fruit inside (try to keep them mostly whole, but on't worry if a few pop when packing them into the jar).
4. Pour the brine over the blueberries until they are fully submerged. Remove any air bubbles (we recommend using a chopstick for that). You may not need all of the brine and that’s completely fine.

5. Place the Pickle Pebble in the mouth of the jar to keep fully submerged. Top up with more brine if needed so the blueberries stay fully submerged (the brine should sit above the fruit and weight).

6. Close the jar with the Pickle Pipe and secure it with the Tough Band. Leave the jar at room temperature, out of direct sunlight, for 2–5 days. 

7. Once they reach your preferred flavour, remove the Pickle Pipe and Pickle Pebble, seal with an airtight lid (Tough Top), and store in the fridge.

How to serve Fermented Blueberries:

• Over yogurt or kefir
• On oatmeal or overnight oats
• With soft cheeses
• In salads
• Blended into dressings
• In sparkling water for a lightly probiotic mocktail

Enjoy!

Note: don't pour out that leftover brine, instead, add it to salad dressings, drinks or take it as a gut health shot! It’s full of beneficial bacteria and organic acids — don’t waste it. :)

This salad is a beautiful example of what everyday wellness can look like: simple ingredients + home fermentation + thoughtful combinations = easy, sustainable habits.

Fermented carrots are amazing on their own… but if you want to bring them to the next level, this is the recipe to try.

It starts with naturally fermented carrot ribbons and gets finished with fresh lemon juice, good extra virgin olive oil, and crunchy walnuts. The result? Bright, lightly tangy, full of texture and packed with ingredients that support gut health and glowing skin.

It looks impressive, feels nourishing, and is actually incredibly simple to make.

Why This Salad supports your Skin & Gut:

🥕 Carrots

Carrots are naturally rich in beta-carotene, which the body converts into vitamin A — a key nutrient for skin health, immune support, and overall cellular function. They’re also a good source of fiber, which supports digestion and feeds beneficial gut bacteria.

🫙 Fermentation (Probiotics)

When carrots are fermented, they develop beneficial bacteria and organic acids that help support digestion and gut microbiome diversity. Fermentation can also make vegetables easier to digest and enhance nutrient availability.

🫒 Olive Oil

Extra virgin olive oil provides healthy monounsaturated fats and antioxidants. Fat also helps your body absorb fat-soluble nutrients like beta-carotene, meaning the olive oil actually helps you absorb the good stuff from the carrots more effectively.

🍋 Lemon

Fresh lemon juice adds brightness and vitamin C, which supports immune function and collagen production. It also enhances flavor naturally, so you don’t need much else.

🌰 Walnuts

Walnuts bring crunch, healthy omega-3 fatty acids, and plant compounds that support heart and brain health. 

Fermented Carrot Ribbons

Ingredients (for the ferment)

• 5-6 carrots (~100g carrot ribbons, or enough to fill your 16 oz jar)
  
• 2–3 cloves garlic, crushed (optional)
  
• 1 tsp (~6g) iodine-free salt 
• 1 cup dechlorinated water

Tools

• Pickle Pebble
• Pickle Pipe
• Tough Band
• 16 oz Mason jar

Instructions

1. Wash and scrub your carrots (you can peel them if you prefer).
   
2. Use a vegetable peeler to shave them into long ribbons.
   
3. Transfer your carrots (and garlic, if using) to the Mason jar, packing it tightly.
4. Prep your brine by dissolving salt in water.
5. Pour brine over your carrots.
6. Place the Pickle Pebble on top and press lightly to ensure that everything is fully submerged (including the Pebble). 
7. Close the jar with the Pickle Pipe and Tough Band.
8. Ferment at room temperature (out of direct sunlight) for 3–5 days, depending on your preferred tanginess.
9. Transfer to the fridge once you love the flavor (remove the Pickle Pipe and Pickle Pebble, replace with an airtight lid, such as Tough Top).

Turn It Into the Glow & Gut Support Salad:

For Serving

• 1 cup fermented carrot ribbons
• 1–2 tbsp extra virgin olive oil
• Juice of lemon (to taste)
• Handful of chopped walnuts (or other nuts)
• Optional: fresh herbs (parsley or mint)
  
  

To Assemble

1. Add fermented carrot ribbons to a bowl.
2. Drizzle with olive oil and fresh lemon juice.
3. Top with chopped walnuts and any optional herbs.
4. Taste and adjust if needed. Enjoy!
   
   

Loving Fermented Carrots? Try this Fermented Dilly Carrot Sticks Recipe!

Sources: Stanford University (2021) study on fermented foods and microbiome diversity; NIH Office of Dietary Supplements (Vitamin A & Vitamin C fact sheets); Harvard T.H. Chan School of Public Health (Olive Oil); American Heart Association (Walnuts & Heart Health).

There’s something really satisfying about turning a few lemons (especially when they're in season) and a jar of honey into something you’ll use all winter long and beyond.

This fermented lemon honey is simple to make, naturally supportive for your immune system during cold and flu season, and easy to enjoy daily because it actually tastes good.

This recipe is a great way to make the most of citrus season while it’s here. Our favorite lemons to use are Meyer lemons. They’re slightly sweeter, less acidic, and especially beautiful this time of year, but any lemon variety works well. You can even experiment with other citrus varieties available to you. 

Best of all? This ferment is incredibly easy to make, beginner-friendly, and requires just two ingredients.

So, why lemons and honey?

Lemons are naturally rich in vitamin C and antioxidants, and their acidity helps support fermentation while making the final ferment easier to digest.

Raw honey brings more than sweetness. It contains natural enzymes and antimicrobial compounds, and helps gently support the fermentation process while preserving the fruit.

Together, they create a naturally fermented, soothing syrup that’s comforting, versatile, and easy to enjoy — whether stirred into warm water, added to tea, or enjoyed by the spoonful.

Fermented Lemon Honey Recipe

Ingredients:

• 2–3 lemons, thinly sliced
• ~1½ cups raw, unpasteurized honey (enough to fully cover the lemons)
• Fresh ginger root, thinly sliced (optional)

Tools:

• 16 oz Mason jar 
• Pickle Pebbles
• Pickle Pipes
• Tough Bands

Instructions:

1. Wash the lemons thoroughly and slice them thinly. Remove any seeds as you go.
   
2. Add the lemon slices (and optional ginger) to your Mason jar, pressing them down gently as you pack.
3. Pour honey over the lemons until it reaches the shoulder of the jar. Tip: You may need to add the honey in stages — wait a minute or two between pours so it has time to drip all the way down and fully coat the lemons.
4. Place a Pickle Pebble in the mouth of the jar and gently press it down so everything stays covered in honey.
   
5. Secure the jar with a Pickle Pipe and Tough Band.
6. Let it ferment at room temperature, out of direct sunlight, for 1–2 weeks.
   
7. Over time, the mixture will become thinner. Once fermented to your liking, it can be stored in the fridge (stays good for 6 months or longer). Remove the Pickle Pebble and Pickle Pipe, replace them with Tough Top lid - now your lemon honey is ready for fridge storage. 
   

How to use fermented lemon honey:

• Stir a spoonful into warm water for a soothing, digestion-friendly drink
  
• Mix with sparkling water for a refreshing citrus sip
  
• Use in cocktails, salad dressings, or marinades
  
• Drizzle over yogurt, oatmeal, or roasted vegetables

Enjoy!

Are you interested in more fermented honey fruit recipes? Try our Fermented Honey Plums!

Fermented Pickle de Gallo is a tangy, crunchy, pickle-forward salsa made by fermenting cucumbers, onions, and peppers together, then finishing everything with lime and herbs (after fermentation process). The short fermentation adds extra depth, tangy flavour and lots of gut-healthy benefits that we all love! 

It’s simple to make, beginner-friendly, and a fun way to add more fermented foods into everyday meals. And yes, it also happens to be a perfect snack to set out with tortilla chips for game night 🏈 or a casual get-together.

Ingredients: 

• 4-5 small cucumbers, finely chopped 
  
• ½ medium onion, finely chopped 
  
• ½ red bell pepper, finely chopped 
• 1-2 garlic cloves (amount depends on your love for garlic 🤭), finely chopped 
• Optional: 1 hot pepper (jalapeño or serrano), finely chopped 
• ~1½ tsp fine sea salt
  
  Pro tip: Weigh your chopped vegetables and calculate a 2% salt ratio. For example: 350g vegetables × 0.02 = 7 g salt.

For finishing (add after fermentation):

• Juice of 1 lime
  
• ½ cup fresh cilantro, finely chopped
  
• ½ tsp cumin
  

Tools:

• Single Jar Fermentation Kit
• Pickle Packer
• 24 oz Mason Jar

Instructions:

1. Add the diced cucumbers, onion, peppers and garlic to a bowl (we recommend weighing your veggies to calculate the salt amount). Sprinkle the salt and mix. Leave in the bowl for 30 min so the vegetable juices get released.
2. Next, add your vegetable mix  to a clean Mason jar, leaving about 4 inches (we recommend leaving a bit more headspace for adding the fresh ingredients after the fermentation) of headspace. Pressing everything with the Pickle Packer every few spoonfuls to create more brine.
3. Use a Pickle Pebble to keep everything below the brine. Scoop out any floating food pieces before closing the jar. Close the jar with the Pickle Pipe and Tough Band.
4. Place the jar at room temperature, out of direct sunlight, and let it ferment for 2–4 days.  You’re looking for a light tang, softened onions, and peppers that have mellowed without losing their bite.
5. Once the ferment tastes right to you, remove the Pickle Pebble and Pickle Pipe. Add in the lime juice, cilantro, cumin and any optional ingredients. Put on the Tough Top lid and shake it all to mix. Taste and adjust as needed.

Store in the refrigerator for up to 4 weeks.

How to use it:

• Spoon over tacos, burrito bowls, or grilled veggies
  
• Serve with tortilla chips as an easy appetizer or game-night snack
  
• Add to eggs, avocado toast, burgers, or sandwiches
  

Note: the vegetables should release enough liquid as they sit in salt and you pack them with the Pickle Packer. If they don’t create enough brine to fully cover everything, simply top up with a 2% brine to keep the ferment submerged.

Ingredients:

• 1/2 cup rolled oats oats
• 1 tsp chia seeds
• 1 tsp hemp seeds
• 1 tsp vanilla extract
• 1/2 cup coconut milk (you can swap for other plant based milk)
• 2 tbsp coconut yogurt (you can swap for greek yogurt)
• 2 tbsp cherry jam (from the store or follow our quick homemade recipe below)
• 1-2 tsp maple syrup/honey (optional)
• 1 scoop protein powder (optional)

Instructions:

1.  In a 16 oz wide-mouth Mason jar, add oats, chia seeds, hemp seeds, vanilla extract, coconut milk, and coconut yogurt. Add maple syrup and protein powder if you’re using them. Stir well to combine.
2. Layer on the cherry jam. *Want to make your own? Just simmer ½ cup fresh or frozen cherries with 1 tsp maple syrup (or your sweetener of choice) in a small saucepan for about 10 minutes. Break down the cherries with a fork until you get a jammy texture. Let it cool before adding to your jar.
3. Add your favorite toppings to the Snack Stack, so they don't get soggy when sitting in the fridge. We used a chocolate granola mix with coconut flakes for a perfect cherry–coconut–chocolate combo. Chef’s kiss!
4. Seal it up with a Tough Top lid (remove the gasket for an airtight seal) and place your jar in the fridge for at least 2 hours, or overnight. 
5. When ready to enjoy, just sprinkle your toppings from the Snack Stack inside your jar and it's ready to eat! Snack Stack really makes this breakfast come together in seconds, plus it's a huge help when you need to take your brekky on the go! 

Pro Tip: Make a few of these at once so your future self is never scrambling for something delicious and nourishing. Seriously, using Mason jar with Tough Top and Snack Stack is the ultimate breakfast hack!

This recipe takes inspiration from classic Asian smashed radish salad, but adds a short fermentation step to boost flavor complexity and gut-loving benefits.⁠

It’s simple, beginner-friendly, packed with umami flavor and probiotic goodness—and the best part? You can totally make it at home!

Fermented Smashed Radish Salad

Ingredients:

For Fermentation

• 1 bunch radishes (about 250–300 g), washed and trimmed
• 1 cup dechlorinated water
• 1 tsp salt (non-iodized)
• 1 clove garlic, lightly smashed
• 1-2 tbsp green onion, sliced 

To Finish (Add After Fermentation)

• 1 tbsp sesame oil
• 1–2 tsp soy sauce or tamari 
• 1 tsp rice vinegar 
• ½–1 tsp honey or maple syrup 
• 1-2 tsp chili oil or chili crisp 
• 1–2 tsp sesame seeds
• Fresh cilantro or Thai basil (optional)

Instructions:

Step 1: Prepare the radishes

Wash and trim the radishes. Lightly smash them using the bottom of a glass jar — just enough to crack them open and help them absorb flavor. Do the same to the garlic clove. Slice the green onion.

Step 2: Make the brine

Stir the salt into the water until fully dissolved.

Step 3: Pack the jar

Place the garlic, green onion and smashed radishes into a clean 16 oz Mason jar (follow this order as keeping the smaller pieces at the bottom of the jar adds extra layer of protection to prevent floating food pieces). Pour the brine over the radishes until fully submerged. Add the Pickle Pebble fermentation glass weight to keep everything below the brine and secure the jar with the Pickle Pipe airlock lid and Tough Band.

Step 4: Ferment

Let the radishes ferment at room temperature for 2–3 days, until lightly tangy but still crunchy.  

Finish the salad:

Drain half of the brine (the Bean Screen lid works here like magic. don't toss this superfood liquid - instead use it in salad dressings). Add sesame oil, soy sauce, rice vinegar, honey/maple syrup, sesame seeds, and chili oil to the jar. Close with the Tough Top lid and shake so all the flavors get mixed. 

Taste and adjust seasoning as needed.

How to serve

These fermented smashed radishes are incredibly versatile:

• Serve as a side dish with rice bowls or noodles
• Add to grain bowls or salads
• Spoon over tofu, fish, or grilled vegetables
• Enjoy straight from the fridge as a crunchy, flavorful snack

Storage tips

Store the finished radishes in the fridge with the Tough Top airtight lid on and enjoy within 1–2 weeks. 

This pear and vanilla probiotic soda is lightly sweet, gently aromatic, and made with a ginger bug for a naturally fizzy, gut-friendly drink. By gently simmering the fruit and vanilla, you create a fragrant infusion that makes your space smell amazing — and instead of pouring that liquid out, it’s fermented into a cozy, low-waste homemade soda you can enjoy any time of year.

The same approach works beautifully with other food-safe simmer pot combinations, making it an easy way to reduce waste while getting creative in the kitchen.

INGREDIENTS:

• 4-5 ripe pears, chopped
• 2 cups dechlorinated water
• 3 tsp sugar (for sweetness + fermentation support)
• 1 vanilla bean, split and scraped 
• 1/4 cup ginger bug

TOOLS:

• Small pot
• Spoon or spatula
• Smart Funnel
• Flip-top bottle (16–20 oz)
  

INSTRUCTIONS:

1. Add the chopped pears, water, sugar (2 tsp), vanilla seeds, and vanilla pod to a small pot.
   

2. Bring to a gentle simmer and cook for 15 minutes, until the pears are soft and fragrant.
   

3. Remove from heat and let the mixture cool completely to room temperature (Important: never add ginger bug to warm liquid.)

4. Strain the mixture through the Smart Funnel strainer, pressing the pears well to extract as much liquid as possible. If you prefer a smoother soda, strain again once or twice to remove extra pulp.

5. Pour the cooled pear–vanilla liquid into a clean flip-top bottle. 

6. Add 1/4 cup ginger bug liquid and 1 tsp sugar.

7. Seal the bottle and gently swirl to combine.

8. Leave the bottle at room temperature for 24–72 hours. Burp daily to release excess pressure.

9. Once carbonated to your liking, transfer to the fridge to slow fermentation.

HOW TO SERVE:
Serve chilled over ice with: a thin pear slice, rosemary sprig or a cinnamon stick for extra warmth. You can also add a splash of gin or vodka for a cozy cocktail.

NOTES:

• Use 100% fresh pears — avoid canned pears with preservatives.
• Vanilla flecks and a little natural sediment are normal.
• If the soda is too pulpy, strain again when pouring into a glass.
• Riper pears = better sweetness and faster fermentation.

Enjoy!

(made with probiotic spiced cherry soda)

This festive cocktail is everything we love about winter entertaining — cozy spices, deep cherry flavor, and a bubbly finish thanks to homemade spiced cherry probiotic soda. It’s perfect for slow evenings, holiday gatherings, or a cozy night in.

We measured the gin using our Masontops Mason Jar Cocktail Shaker Lids, which make it easy to shake, strain, and measure cocktails right in a mason jar — no extra tools needed.

Ingredients: 

• 2 oz gin (you can swap with vodka, tequila or non-alcoholic spirit)
• ½ lime (cut into two wedges)
• ~1 tbsp lime zest
• 2 tbsp sugar
• Ice
• Spiced cherry probiotic soda 
• Garnish: Rosemary sprig, 1 cherry (fresh or frozen)

Instructions:

1. Prepare the rim

Pour the sugar onto a small plate and mix in the lime zest.

Rub one lime wedge around the rim of your glass to make it sticky, then gently press and roll the rim into the sugar–zest mixture until coated.

2. Build the cocktail

Fill your prepared glass with ice (one big ice cube works nice here).

Using the Masontops Cocktail Shaker Lid, measure 2 oz of gin directly into the glass.

Top with spiced cherry probiotic soda.

Squeeze the remaining lime wedge into the glass, then drop the squeezed lime inside for extra citrus aroma.

3. Garnish & serve

Garnish with a rosemary sprig and a cherry on a cocktail pick (or simply drop the cherry into the glass).

Serve immediately and enjoy!

Why we love using the Masontops Cocktail Shaker Lids

These shaker lids turn any mason jar into a measuring cup, shaker, and strainer — making cocktail prep simple, mess-free, and perfect for home bartending. A must-have for holiday season! 

This probiotic soda tastes like winter in a glass — cozy, sweet, and full of natural bubbles thanks to the ginger bug. Infused with cinnamon and cloves, it’s the perfect seasonal sip to enjoy on its own, turn into a festive cocktail/mocktail or give it as a gift. We're using store-bought pure cherry juice in this recipe to make the process easier and quicker! 

TOOLS:

• Flip-top bottle
• Funnel
• Spoon/spatula for stirring
• small pot

INGREDIENTS:

• 2 cups (500 ml) pure black cherry juice (you can use other juice flavours like apple, mango, peach, grape...)
• 4 tbsp active ginger bug liquid
• 2 tsp sugar
  
• Spice mix: 1 cinnamon stick, 2 cloves

*Make sure to use 100% pure juice with no preservatives. Ingredients like potassium sorbate or sodium benzoate can prevent fermentation and stop your soda from carbonating.

INSTRUCTIONS:

Step 1 - Infuse Spices:

In a small pot, add ½ cup cherry juice, cinnamon stick and cloves. Warm gently on low heat for 3–5 minutes. Do not boil — just heat until steamy.

Turn off heat and let it cool to room temperature with spices still inside.

Once cooled completely, using Smart Funnel strain out cinnamon and cloves.

Step 2 - Prepare the Soda:

In your flip-top bottle, combine the remaining 1½ cups cherry juice, the ½ cup spiced cherry juice, 4 tbsp strained ginger bug and 2 tsp sugar. Leave 1–2 inches of headspace.

Seal the bottle and gently swirl or invert to mix. 

Leave at room temperature 24–72 hours.

Burp daily (or twice a day if very active). 

Refrigerate once fizzy.

How To Serve:

Serve over ice for a cozy evening drink, or add a shot of gin + a rosemary sprig for a warming winter cocktail.

Try this Cozy Cherry Fizz Cocktail!

Enjoy!

Note: during the cooler months, it might take more time for your juice to properly carbonate. If you don't see any bubbles after 5 days, try adding another tsp of sugar and waiting a few more days. 

This loaf is subtly sweet with earthy matcha notes and a beautiful green swirl running through every slice. It pairs perfectly with coffee or tea—and yes, your kitchen will smell incredible while it bakes. This is one recipe you’ll want to make again and again.

Matcha Braided Loaf Recipe

INGREDIENTS:

BREAD DOUGH

• 7 grams (1 packet, or 2 1/4 teaspoons) active dry yeast
• 5 grams (~1 teaspoon) sugar
• 200 ml (13.5 tablespoons) milk, lukewarm
• 320-360 grams (~ 3 cup) all-purpose flour
• 75 grams (~6 tablespoons) sugar
• 1/8 teaspoon salt
• 2 egg yolks
• 35 gram (~2.5 tablespoon) unsalted butter, softened

MATCHA FILLING

• 60 grams (~4 tablespoons) unsalted butter, softened
• 100 grams (~1/2 cup) sugar
• 1-1.5 tablespoon matcha

EGG WASH

• 1 egg yolk
• 1 teaspoon milk

INSTRUCTIONS:

In a bowl, mix together active dry yeast, 5 gram sugar, and lukewarm milk with your Danish Dough Whisk or spoon. Set aside to bloom or until foamy and frothy, about 10 minutes. 

In a mixing bowl, sift together all-purpose flour, sugar, and salt. Mix well with the Danish Dough Whisk, then add in egg yolks, butter, and yeast solution. Knead until smooth and soft, only adding a bit of flour if necessary. Kneading time is about 20 minutes.

Place bread dough in a bowl, and cover it with a wet kitchen towel/bowl cover. Set aside to proof until the volume is almost doubled, about 1 hour in a warm kitchen or inside the oven with just the light on.

Meanwhile, let's make the matcha filling. Beat together unsalted butter, sugar, and matcha until well mixed. Set aside.

Once the bread has finished proofing, punch down to remove air bubbles. Then transfer the bread to a lightly floured work surface. Knead for 2 minutes, then roll into a rectangle-like shape of about 10-inch by 15-inch. Doesn’t have to be a perfect shape.

Spread matcha filling on the rolled dough, leaving some space uncovered around the edges. Roll the bread into a log. Use a knife or SmartScraper to cut the log into 2, place the two-half logs side-by-side so the filling is facing up, then braid into a braided loaf.

Transfer the braided loaf into a 9"x5" greased loaf pan. Cover the pan with a wet kitchen towel/bowl cover and proof again until the dough fills the pan, about 1 hour in a warm kitchen or in the oven with just the light on.

Preheat oven to 170 Celsius (325 Fahrenheit). Brush the top of the bread with egg wash (mix together egg yolk and milk), and bake in the preheated oven for 40 minutes. At around the 25-minute mark, if you see that the top of the bread is browning too much, you can use a piece of parchment paper to cover the loaf.

Remove the bread from oven. Let it rest for about 30 minutes, then gently remove the bread from the pan and cool on a wire rack. It is best to serve the bread warm.

Enjoy! 

*Adapted from Daily Cooking Quest.

It’s creamy, crunchy, tangy, and layered with big flavor in every bite—all packed into a Mason jar for the easiest grab-and-go lunch. Loaded with sour pickles and briny goodness (because why not to use the leftover brine? It's so delish), it’s perfect for meal prep, quick work lunches, hosting dish, or packing a picnic. Trust us—this one’s a keeper for any pickle lover.

Ingredients:

Makes 1 jar

• 1/2 cup cooked chicken or chickpeas
• 1/2 cup cherry tomatoes, halved
• 1/2 cup sour pickles, chopped (homemade are best)
• 1/2 cup pasta
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh green onion, chopped 
• 1/4 cheddar cheese, shredded 

Dressing (stored in Snack Stack): 

• 1/4 cup sour pickles brine
• 3-4 tbsp greek yogurt
• 1-2 tbsp mayo (or use more greek yogurt)
• 1 tbsp mustard
• 1/4 tsp garlic powder
• 1 tsp olive oil

*adjust the ingredients to your preferred consistency.

Tools:

• Mason jar (24 or 32 oz wide-mouth Mason jar)
• Snack Stack 
• Tough Top

Instructions:

1. Cook pasta, drain, and let cool.
2. Layer ingredients in your Mason jar—start with the chicken, followed by tomatoes, pickles, pasta, dill, green onion, and top with shredded cheese.
3. Mix the dressing ingredients inside your Snack Stack.
4. Place the Snack Stack into the Mason jar, close the jar with the Tough Top airtight lid, and store in the fridge.
5. When you're ready to eat, just pour the dressing from the Snack Stack into your Mason jar, give it a good shake, or transfer everything to a bowl and mix it up. Keeping the dressing separate helps your salad stay fresh and crisp—no soggy pasta or weird textures here!

Enjoy!

inspired by Plant You recipe: https://plantyou.com/dill-pickle-pasta-salad/

If you’ve never made Fire Cider before, don’t worry, it’s easier than it sounds. Just prep your ingredients, toss them into a jar, and let the vinegar work its magic. A few weeks later, you’ll have a homemade wellness booster that’s as tasty as it is effective.

TOOLS:

• Mason jar
• Tough Top Lid
• Smart Funnel

INGREDIENTS: 

Makes one half gallon Mason jars. 

• 1 medium red onion
• 1 orange 
• 1 lemon 
• 2 hot peppers
• 4-5 inch turmeric or 1-2 tsp powder
• 4-5 inch fresh ginger
• 1 tsp peppercorns 
• 2-3 sprigs rosemary (thyme and sage also work well!)
  
• 2 cinnamon sticks
• raw honey (after fermenting)
• 10 cloves garlic
• apple cider vinegar (homemade works best, but if you buy from the store, look for one the has the "mother")

INSTRUCTIONS:

1. Wash and chop/slice/grate everything—no need to overthink it.
2. Add everything (except honey and ACV) to a Mason jar.
3. Cover fully with the apple cider vinegar.
4. Seal with Tough Top lid and store in a cool dark place, shaking daily for 4-6 weeks.
5. Once it’s done, strain using your Smart Funnel and stir in honey to taste.
6. Store in the fridge and enjoy!

Fire Cider isn’t just delicious—it’s packed with benefits:

-Ginger, garlic, turmeric, and onion bring the heat and support immunity

-Citrus adds a dose of vitamin C

-Apple cider vinegar is great for digestion

-Raw honey helps balance out the sharpness (and has its own soothing properties)

How to use it:

- Splash it into tea, mocktails, or sparkling water
- A spoon a day in the morning or as needed
- Use it in salad dressings or marinades 

*This recipe is super flexible, so make it your own! Add extra heat, more citrus, or skip the garlic; totally up to you.

Fall means apples... lots of them. Whether you're baking pies, preserving them, or just snacking, there's always a few extras (or scraps!) hanging around. This simple recipe is one of our favorite ways to use up extra apples and turn them into something super useful—homemade apple cider vinegar.

It’s a low-effort, budget-friendly kitchen staple that’s great for dressings, wellness tonics, or natural cleaning. All you need are apples, water, sugar and of course, our fermenting tools.

INGREDIENTS: 

• 4 apples (you can use cores and peels as well)
• 2 cups water
• 3 1/2 tbsp sugar

TOOLS:

• Mason jar 32 oz
• Funnel
• Fermenting Tools
• Tough Band

INSTRUCTIONS:

1. Add the apples (and/or apple scraps) and sugar to the jar.
2. Pour in the water, leaving 2” headspace.
3. Place Pickle Pebble on top to keep the apples submerged —prevents mold growth.
4. Top the jar with the Pickle Pipe to allow gases to escape naturally while keeping contaminants out. Secure it with Tough Band.
5. Let the mixture sit in a dark, room-temperature spot for 2 weeks.
6. After 2 weeks, strain out the apple pieces with Smart Funnel and compost them.
7. Let the liquid ferment for another 2 weeks (you don’t need the Pickle Pebble here, but still use the Pickle Pipe and Tough Band), tasting every few days.
8. Once it reaches your preferred tanginess, it’s ready to use!

Best Types of Apples for ACV:

Sweeter apples (like Fuji, Gala, Honeycrisp, or Golden Delicious) tend to produce a milder, fruitier vinegar. Tarter apples (like Granny Smith) yield a sharper, more acidic vinegar.

TIP: Store your finished ACV in the fridge with a secure lid like our Tough Tops and label it with the date so you always know what’s in your jar.

If you love sriracha, you’re going to love this homemade version even more. By fermenting the peppers, onion, and garlic, you’re not only boosting the flavor but also adding gut-friendly probiotics to your favorite hot sauce. It’s spicy, tangy, complex, and surprisingly simple to make at home.

This recipe can be customized with any variety of peppers you have — from mild to fiery — so you can create a sauce that’s just right for your heat tolerance. We like the spicy kick, so we went all in with chilis! The longer fermentation time helps develop that signature depth of flavor you’ll never get from a store-bought bottle.

Ingredients: 

• ~5 chili peppers, sliced (you can use any hot peppers here)
• ½ small onion, chopped
• 2 garlic cloves
• 1 tbsp sea salt (or other iodine-free salt)
• 1 cup dechlorinated water

Tools:

• 16 oz Mason jar
• Fermenting: Complete Fermentation Kit, Tough Band
• Storage: Tough Top

Instructions: 

1. Prep your veggies. Slice the chili peppers, leaving as many seeds as you’d like — the more seeds, the spicier your sauce will be. Slice the garlic cloves and chop the onion.
2. Fill your jar. Add the peppers, onion, and garlic into a Mason jar. Press down with the Pickle Packer to remove air pockets and fit as many veggies as possible without overfilling. 
3. Make your brine. Mix 1 cup water with the sea salt in another Mason jar or measuring cup. Pour the brine over the veggies, leaving about 2” of headspace at the top.
4. Weigh it down. Place the Pickle Pebble on top and push it down to ensure everything is submerged under the brine (including the Pickle Pebble). Top up with more brine if needed and scoop out any seeds floating on the surface.
5. Seal it. Cover the jar with the Pickle Pipe and secure it with the Tough Band.
6. Ferment. Allow the mixture to ferment at room temperature for about 2 weeks (in a dark place, such as kitchen cabinet or pantry).
7. Blend. Once fermentation is done, blend everything to your desired consistency. Add as much brine as you prefer for a thinner or thicker sauce.
8. Optional step. Stir in a splash of white vinegar or apple cider vinegar for an extra tangy kick.

Enjoy!

Notes:

-Store your finished hot sauce in the fridge in a Mason jar with a Tough Top lid for airtight storage.

-Your sauce will keep for 3-6 months. 

Sprouting legumes like lentils, chickpeas, and peas unlocks more than just nutrients—it transforms these tiny beans into digestive superstars.

Just ¾ cup (100g) of legume sprouts delivers around 7–9g of protein—roughly the same as one egg! 

And that’s just the start.

Why Sprouting Makes a Difference

Sprouting isn’t just trendy—it’s a natural process that makes legumes easier to digest and more nutritious. Here’s how:

1. Easier to Digest

Sprouting breaks down anti-nutrients like phytic acid and enzyme inhibitors. That means less bloating, gas, and discomfort—and a gentler experience for your digestive system.

2. Better Nutrient Absorption

With fewer anti-nutrients blocking the way, your body can better absorb iron, zinc, magnesium, and other key minerals that support overall wellness.

3. Natural Enzymes

Sprouts are rich in active enzymes, especially when eaten raw or lightly cooked. These enzymes may help improve digestion and nutrient breakdown.

4. High in Fiber

Sprouted legumes are an excellent source of prebiotic fiber, which feeds beneficial gut bacteria and supports regular digestion.

How to Get Started

You don’t need soil or fancy equipment to start sprouting—just a Mason jar and our Bean Screen Sprouting Lids.

In just a few days, you’ll have fresh, crunchy, protein-packed, gut-loving sprouts ready to enjoy.

Want to see how it’s done? Check out our Sprouting Guide ➝

One Small Habit = Big Benefits

Whether you’re topping salads, boosting bowls, or snacking straight from the jar, sprouting is one of the simplest ways to add life to your food—and your gut. Ready to try it? Shop Sprouting Tools →

Source: USDA Food Data Central

These tastes delish in salads, grain bowls, or just straight out of the jar!

Ingredients

• ~3 medium beets, peeled and thinly sliced
• 1 slice of orange
• 2 inches fresh ginger, sliced
• 6g iodine-free salt
• 1 cup water

Tools You’ll Need

• 16 oz Mason jar
• Complete Fermentation Kit 
• Another Mason jar or bowl (for mixing the brine)
• Tough Top (for fridge storage)

Instructions:

1. Prep your ingredients:
   Wash and peel the beets, then slice them thinly into bite size pieces. Slice your orange and ginger as well.
2. Pack the jar:
   Layer the ginger, beets, and orange slice into your 16 oz Mason jar, pressing everything down tightly with your Pickle Packer as you go. Try to fill every gap!
3. Make the brine:
   In a second jar, combine 1 cup of water with 6g of iodine-free salt. Stir until fully dissolved.
4. Pour the brine:
   Carefully pour the brine over the contents of your fermentation jar until everything is submerged. Add the Pickle Pebble on top to weigh the veggies down.
5. Seal the jar:
   Cover the jar with your Pickle Pipe and secure it using the metal ring or Tough Band. Make sure no pieces are floating above the Pickle Pebble—everything needs to stay below the brine!
6. Ferment:
   Place your jar in a cool, dark place and let it ferment for 5–7 days. 
7. Store & enjoy:
   Once it’s fermented to your liking, remove the Pickle Pipe, and Pickle Pebble, seal with a Tough Top lid, and move it to the fridge. Your beet paradise is ready!
   
   

Spoon them over yogurt, swirl them into ice cream, or add them to sparkling water for a naturally sweet, gut-healthy drink.

Ingredients:

• 4–5 plums (pitted and sliced into wedges)
• Raw honey (about ½ cup, enough to coat and cover the fruit)
• 1 cinnamon stick
• 3 cloves

Tools:

• Mason jar 16 oz
• Pickle Pipe
• Pickle Pebble
• Tough Band

Instructions:

1. Wash and dry plums thoroughly, then slice into wedges.
   
2. Add the cloves, then plum slices to your Mason jar, filling about ¾ of the way. Add cinnamon stick. 
3. Pour raw honey over the plums until they’re fully coated and submerged, leaving about 2 inch of headspace. 
4. Place the Pickle Pebble into the mouth of the jar. Press it down. Top up with more honey if needed to cover the glass weight. 
5. Cover with the Pickle Pipe and secure with the Tough Band.
6. Leave at room temperature (out of direct sunlight) for 2–4 days.
7. Taste test — once you like the flavor, move to the fridge. 

Enjoy!

Serve these on ice cream 🍨, yogurt bowl 🥣, drinks 🍹, overnight oats 🫙 and so much more!

Note: Honey ferments do develop beneficial probiotics, but not at the same levels as brine-based ferments like sauerkraut or pickles. Think of them as a delicious, gut-friendly treat — with a lighter probiotic boost.

Tools You’ll Need

• 16 oz Mason jar
• Complete Fermentation Kit (Pickle Pebble, Pickle Pipe, Pickle Packer)
• Tough Band

Ingredients

• 2–3 nectarines (peaches work as well)
• 4–5 basil leaves
• Brine: 1 cup dechlorinated water + 1 tsp iodine-free salt
• Optional: 1–2 tbsp raw honey (stirred in after fermentation)

Instructions

Step 1: Prep the fruit and herbs

Wash nectarines thoroughly and slice into wedges or bite-sized pieces. Chop the basil leaves. Add both to your Mason jar, pressing lightly with the Pickle Packer to make room.

Step 2: Add the brine

Dissolve the salt in water, then pour over the nectarines until covered. Leave about 1.75” of headspace.

Step 3: Weigh and seal

Place the Pickle Pebble on top to keep everything submerged, then cover with the Pickle Pipe and secure with the Tough Band.

Step 4: Ferment

Leave the jar at room temperature for 2–3 days. Begin tasting after day 2 and ferment longer if you prefer more tang. Stir in raw honey after fermentation for an extra touch of sweetness.

How to Enjoy

🍑 Strain and serve with salad, grilled fish or chicken.

🍑 Blend into a savory-sweet salad dressing.

🍑 Add to water for a refreshing homemade electrolyte drink.

The white rind of watermelon is packed with fiber, antioxidants, and citrulline (an amino acid that supports circulation), making it just as nutritious as it is sustainable.

Tools you'll need: 

• 24 oz Mason jar
• Complete Fermentation Kit (Pickle Pebble, Pickle Pipe, Pickle Packer)
• Tough Band 
• Tough Top (for storage)
• Blender (for making watermelon juice)

Ingredients:

• ~1.5 lb watermelon rind (about ½ large watermelon)
• 2 tsp sea salt (iodine-free)
• 1.5 tbsp rice vinegar
• 2 garlic cloves, minced
• 2 tbsp gochugaru (Korean red chili flakes)
• ¼ cup blended watermelon juice (from a few chunks of the flesh)
• 2–3 tbsp chopped green onion

Instructions: 

1. Prepare the rind: Wash and dry your watermelon. Next, use a vegetable peeler to remove the tough green outer skin (you can compost the skin or blend it and freeze it to add to your smoothies for extra nutrients!). Cut the watermelon in half and place one half flesh-side down on the cutting board. Slice vertically into 1–2 inch planks, then rotate 90° and slice again to create stick-like pieces. From each stick, trim off the juicy pink flesh (set aside for snacking). You’ll be left with just the white rind sticks—ready to use for your kimchi! Slice the rind into thin strips.
2. Salt: Add the rind to a large bowl (place a scale underneath the bowl so you can easily weigh your rind) and sprinkle with sea salt. Toss well and let sit for 15 minutes. Mix again and let sit for another 30 minutes. Rinse well with cool water to remove the excess salt.
3. Season: To the bowl with your rinds, add the rice vinegar, garlic, gochugaru, and watermelon juice (blend a few watermelon chunks in a blender, no need to strain). Mix until the rinds are coated evenly. Add green onions and stir again.
4. Pack the jar: Transfer a few spoonfuls at a time into your Mason jar, pressing down with a Pickle Packer. Continue layering until you reach about 1.5-2" inches from the top.
5. Weigh it down: Place the Pickle Pebble on top to keep everything submerged in liquid (make sure everything is covered with the liquid, including the glass weight). Wipe the sides of your jar with a paper towel (on the inside and the outside). 
6. Ferment: Cover with the Pickle Pipe and secure with the Tough Band. Leave at room temperature for 5–7 days, depending on your taste preference (shorter ferments = crunchier, longer ferments = tangier/softer).
7. Store & enjoy: Once it’s tangy to your liking, remove the Pickle Pebble and swap the lid for the Tough Top. Move your jar to the fridge.

Serving tip: It’s delicious as a side dish, on rice bowls, or even tucked into sandwiches for a spicy crunch!

Sources: https://www.mdpi.com/2076-3417/13/8/4882

If you love a little spice with a hint of sweet, this recipe is for you. Made with fresh field cucumbers and simple pantry staples, these fermented pickles are crunchy, tangy, and packed with natural probiotics to support your gut health.

Spicy & Sweet Fermented Pickles

Ingredients:

• 5–6 field cucumbers (sliced into spears or coins)
• 2 garlic cloves, smashed
• ¼ red onion
• 1 chilli pepper
• 1 bay leaf
• 1 tsp mustard seeds
• 1–2 tsp honey
• 10g non-iodized salt (about 2 tsp)
• 2 cups dechlorinated water

Fermenting Tools:

• 16 oz Mason Jar 
• Complete Fermentation Kit (Pickle Pebble, Pickle Pipe, Pickle Packer)
• Tough Band

Instructions:

1. Make your brine.
   Dissolve the salt and honey in 2 cups of dechlorinated water. Set aside.
   
   
2. Prep and pack your jar.
   Slice the pepper, red onion and cucumbers. Crush the garlic. Add the chilli pepper, garlic, mustard seeds, onion, and bay leaf to the bottom of your jar. Then tightly pack in your sliced cucumbers.
   
   
3. Pour & weigh it down.
   Pour the brine over the cucumbers, making sure everything is fully submerged. Leave about 1 inch of headspace at the top.
   
   
4. Secure your ferment.
   Add your Pickle Pebble (weight) to keep the veggies submerged, then seal the jar with your Pickle Pipe (airlock lid) and Tough Band (plastic band).
   
   
5. Let the magic happen.
   Place your jar at room temperature, out of direct sunlight (we just use kitchen cabinet), and ferment for 5–7 days. Leave longer if you prefer more tang!
   
   
6. Store & enjoy.
   Once you love the flavour, pop your jar into the fridge. Your pickles will stay crisp and delicious for up to 2–3 months. We recommend using Tough Tops for airtight fridge storage. 

Why you will love this recipe?

This small-batch ferment is the perfect balance of spicy, tangy, and sweet — and it’s so easy to make. Whether you’re topping tacos, adding crunch to a sandwich, or serving them on a summer charcuterie board, these fermented pickles are always a hit.

These homemade electrolyte drinks are made with real ingredients, zero weird additives, and mixed right in your Mason jar. Add our Multi Top Lid or Tough Top Lid — they make mixing and drinking super convenient (and no spills on the go!).

Here are two go-to recipes you’ll want on repeat all summer long:

🫐 Blueberry Lime Electrolyte Water

A fruity and antioxidant-packed refresher.

What you need:

• 2 cups water (hydrates)

• ¼ cup coconut water (adds potassium & natural sugars)

• ¼ cup frozen blueberries (for antioxidants & mild sweetness)

• Juice of ½ lime (vitamin C + bright tartness)

• Pinch of mineral salt (essential electrolytes like sodium and trace minerals)

• Plenty of ice

How to make it:

Add everything to a Mason jar, pop on your Multi Top or Tough Top lid, shake it up, and enjoy cold. 

🍊 Orange Ginger Electrolyte Water

Citrusy and packed with immune-boosting flavor.

What you need:

• 2 cups filtered water

• ¼ cup coconut water

• 1 orange, juiced

• Fresh ginger, to taste

• Pinch of mineral salt (we used pink Himalayan salt)

• Plenty of ice

How to make it:

Toss it all in your Mason jar with a Multi Top or Tough Top lid and shake it up. That’s it. The flavor gets even better as it infuses.

Why You Will Love These:

They’re:

✔️ Free of added sugars and artificial ingredients. If you like more sweetness, add some maple/agave syrup. 

✔️ Loaded with minerals your body actually needs

✔️ Made in under 2 minutes using tools you already love (hi, Mason jars!)

If you're looking for more summer drinks, check our Probiotic Soda Recipe!

Happy summer season!

Mmm… this might just be the best sandwich bread ever.

We love how versatile this loaf is—and those crunchy seeds? Absolute perfection. It’s a bakery-worthy staple we’re totally obsessed with.

It pairs beautifully with spreads like cream cheese, jam, and butter. You can also dip it in olive oil or balsamic vinegar. We even made a grilled cheese sandwich with it—and it was divine! A true must-try 🥰

Ingredients:

• 1 1/3 cups warm filtered water (90F) 
• 1/2 cup active starter 
• 3 1/2 cups all-purpose or bread flour + more for flouring the surface 
• 2 tsp fine sea salt 
• 1/3 cup mixed seeds (pumpkin seeds, poppy seeds, sesame seeds, sunflowers seeds, oats)

Tools:

• Bread-Making Tool Kit
• bread baking pan

Instructions:

In a large bowl, whisk together the water and starter by using the Danish Dough Whisk until combined. Add the flour and salt. Stir together with the whisk or by hand until the mixture is very shaggy but most of the flour is mixed in.

Cover with a damp kitchen towel and let it sit at room temperature for 1 hour.

Fill a small bowl or measuring cup with some cold water. Uncover your dough. With the dough bowl directly in front of you, dip your fingers into the water, and then slide them under one edge of the dough down to the bottom of the bowl. Pull that section of dough up, stretch it over the center, and press it down into the dough to help hold it in place. Turn the bowl 90* and repeat 3 more times until you’ve made 4 folds and turns (essentially stretched and folded each 4 corners of your dough).

Cover the bowl and rest for another 20 minutes. Repeat the process of stretch, fold and rest, 3 more times (or more, continuing to stretch and fold will develop a stronger gluten structure resulting in a chewier loaf).

After the final stretch and fold, shape your dough into a ball. Cover and let the dough rise until well puffed, 6 to 12 hours, or you can place it in the oven with just the light on (that’s what we usually do), which will speed up the process to around 2-3 hours.

To test if the dough has risen enough, dip your finger in flour and poke the top of the dough. If it mostly springs back, it’s ready! If it holds the indentation without any movement or feels very dense, continue letting it proof and test it every hour. If it looks deflated or very soft, it is likely over-proofed. You can still bake it! It might be flatter after baking but should still taste great. 

Dip both hands in cold water. Slip your fingers under the dough on either side (you can also use SmartScraper for that) and lift the dough out of the bowl to a floured counter.

Shape the dough into a long log shape (you can do it by stretching the dough into flat rectangle, folding the long two sides inwards and rolling the dough). Flip the dough over so the seam is on top. Pinch the seem together as well as sides of your loaf. 

Bring your proofing basket and sprinkle the seeds inside. Use the SmartScraper  to carefully place the dough log in the basket - seem up. 

Cover and rise at room temperature for 30 minutes. (You can also cover it with plastic wrap and refrigerate the dough for up to 36 hours. The cold slows the rise and ages the yeast, resulting in a more sour, deeper flavored loaf).

Preheat the oven to 500F (if you have chilled your loaf for more than 1 hour, remove it from the refrigerator while the oven preheats). Uncover the proofing basket with your loaf and lightly flour it. Place a piece of parchment paper on the counter and flip your loaf onto it. 

Using the Lame score your dough (if you will use the curved side of the lame, your bread will achieve this nice "dramatic" ear). Using the parchment paper as handles, place the loaf inside the baking pan. Cover the top of your bread with another piece of parchment paper/aluminium foil so it doesn't get burned. 

Bake for 20 minutes. 

Reduce the oven temperature to 450F. Carefully remove the top parchment paper layer and continue baking until the crust is a deep golden brown or the internal temperature is 195F to 205F, about 20 minutes more. Remove from the oven. Use the parchment to lift the loaf out of the baking pan and place the loaf on a wire rack to cool completely before slicing (let it cool for at least 2 hours).

Enjoy!

Craving a fizzy drink that actually supports your gut health? These homemade probiotic sodas are naturally bubbly, easy to make, and packed with feel-good flavor. Using a ginger bug as your natural fermenting starter, you can create bubbly probiotic sodas with simple ingredients and just a few essential tools.

To make the process super easy, we recommend using our Complete Fermentation Kit  and Tough Bands —rust-proof, reusable screw bands that are perfect for securing fermentation lids.

Below are three easy-to-follow recipes using a two-step fermentation method. All you need to get started is an active ginger bug, Masontops fermenting tools, clean Mason jars, and flip-top bottles.

The flavors are light, refreshing, and perfect for warm weather—ideal for sunny afternoons or your next backyard gathering.

Each recipe yields approximately 500 ml of probiotic soda.

Don’t have a ginger bug yet? No worries—you can find our instructions on how to make one here.

What You'll Need for All Recipes:

• Active ginger bug
• Flip-top bottles or tight-sealing glass bottles
• Masontops Complete Fermentation Kit
• Tough Bands
• Fine mesh strainer (optional)
• Funnel

Step 1: Make Your Flavored Base

You’ll combine fruit, herbs/spices, sweetener, and water to create your soda base.

🍓 Strawberry & Vanilla Soda

• 1 cup strawberries, chopped
• 1/2 tsp vanilla extract
• 2 tbsp pure honey/maple syrup
• 2 cups non-chlorinated water
• 1 tbsp lemon juice
• 2 tbsp ginger bug

🍒 Cherry & Ginger Soda

• 1 cup cherries, pitted and chopped
• 1-2 tbsp freshly grated ginger
• 2 tbsp raw honey
• 2 cups non-chlorinated water
• 1 tbsp lemon juice
• 2 tbsp ginger bug

🍊 Orange & Sage

• 1/2 cup orange juice (1-2 oranges freshly squeezed)
• 1/4 cup lemon juice (1-2 lemons freshly squeezed)
• 1/2 tsp orange zest
• 2-3 sage leaves
• 2 tbsp pure honey
• 2 cups non-chlorinated water
  
• 2 tbsp ginger bug

Instructions for the Flavored Base & First Fermentation:

1. In a clean Mason jar, add all ingredients except the water.
2. Muddle with the Pickle Packer to release the flavors.
3. Add water and stir until well mixed.
4. Cover with the Pickle Pipe and secure with a Tough Band.
5. Let sit at room temperature (65–75°F) for 1–3 days. You can taste it daily.
6. Once it tastes slightly tangy and shows some bubbles, it’s ready for step 2.

Step 2: Second Fermentation (for Carbonation):

1. Strain the liquid (optional for a smoother soda).
2. Pour into clean flip-top bottles using a funnel, leaving about 3 inch of headspace.
3. Seal bottles tightly.
4. Let sit at room temperature for 1–3 days to carbonate.
5. Burp bottles daily by opening them carefully to release pressure.
6. Once fizzy, refrigerate.

Enjoy Your Homemade Soda!

Your sodas are now naturally bubbly, flavorful, and full of live probiotics. Serve chilled and enjoy! These are a great alternative to commercial soft drinks, with the added bonus of supporting gut health.

If you find the flavour to be too strong, you can mix your probiotic soda with water before serving for a lighter version!

* customize the amount of flavourings to your own liking! 

Grab your Masontops tools to make this recipe:

If you’re ready to start making naturally bubbly, gut-healthy drinks at home, it all starts with a ginger bug. It's like the sourdough starter but for homemade sodas! This wild-fermented starter culture captures beneficial bacteria and yeasts from ginger and sugar, creating the base for probiotic sodas that are full of gut-healthy benefits—and delicious fizz.

Here’s everything you need to know to start your own ginger bug from scratch.

TOOLS:

• Mason jars (16 or 24 oz)
• Pickle Pipe
• Tough Band
• Spoon/spatula for stirring (avoid using a metal one as this would react with the acidic environment of the ginger bug)

INGREDIENTS:

For The Ginger Bug (Day 1)

• 2 cup dechlorinated water
• 2 Tbsp finely chopped or grated fresh organic ginger (skin on)
• 2 Tbsp cane sugar*

Food For The Ginger Bug, To Keep It Happy (Every 24 Hours – For 2-3 Days)

• 2 Tbsp finely chopped or grated ginger (skin on)
• 2 Tbsp granulated sugar

INSTRUCTIONS:

(Day 1) MAKE YOUR GINGER BUG:

To cultivate your own wild yeast (Ginger Bug), combine filtered water with granulated sugar, and finely chopped ginger and place in a Mason jar.

Mix together until the sugar is dissolved, cover with the Pickle Pipe and secure it with Tough Band. Let it sit for 24 hours.

(Every 24 Hours – 2-3 Days) FEED YOUR GINGER BUG:

Moving forward, add the same amount of ginger and sugar every 24 hours until it becomes fizzy (don’t add any more water). Mix well till sugar dissolves.

This should take about 2-3 days.

Signs to look for: small bubbles, foam, light fizz, these mean that your Ginger Bug is active and ready to be used!

To Keep It Going:

If you're not using it daily:
Store your ginger bug in the fridge with a lid on.
Feed it 2 tbsp ginger + 2 tbsp sugar once a week.

To reactivate, bring to room temp and resume daily feeding for 1–2 days.

That’s It!

You now have a homemade, living starter for probiotic soda—no commercial cultures required. Want to try your first soda? Find the recipe here.

*Why cane sugar? It’s unrefined and rich in minerals—perfect fuel for the good bacteria and wild yeast that make your ginger bug come alive. 

Happy fermenting!

Grab your Masontops tools to make this recipe:

Rather than letting that precious discard go to waste, we have a delightful solution for you - The Easiest Sourdough Discard Bread Recipe. 

With just a few simple ingredients, you can transform that discarded sourdough starter into a heavenly loaf of bread. Whether you're a seasoned baker or a sourdough newbie, this recipe is a must-try. It’s easy, quick and you will absolutely love the flavour.  

So, roll up your sleeves, and let's get baking!

The Easiest Sourdough Discard Bread ☁️🤍

Ingredients:

• 3 ½ cups ap flour + more for flouring the surface (420g)
• 2 tsp sea salt (10g)
• 1 ½ cups water
• 1 ¾ tsp instant yeast (5.5g)
• ½ cup sourdough discard (120g, unfed sourdough starter)

Tools:

Bread-Making Tool Kit

Instructions:

1. In a ceramic or glass bowl, mix your flour, warm water, instant yeast, salt and sourdough discard.

2. Use the Breadsmart Danish Dough Whisk or wooden spoon to gently bring all the ingredients together into a shaggy dough. It doesn’t need to be super smooth, just ensure that all of the ingredients are mixed.

3. Cover the bowl and set it somewhere warm for 1-2 hours (we used the oven with just the light on – it’s a great trick that works like magic!). Your dough should double in size.

4. If you want to bake your bread in the Dutch oven, you will have to preheat it for 45 min in the oven (at 430F. Which means removing your dough for that if you are keeping it in the oven as we did).

5. Once your dough doubled in size, you can take it out of the bowl and put it on the floured parchment paper. Using Breadsmart Smart Scraper works great to easily remove your sticky dough from the bowl.

6. Shape your dough into a ball shape with the Smart Scraper or with your hands.

7. Score your dough with Breadsmart Lame. This is the step to get creative with your patterns!

8. Carefully take your Dutch oven out of the oven and remove the lid. Use the parchment paper as a handle to gently place your bread inside the Dutch oven and add 2 ice cubes on the side around the bread (this will create steam that will help the bread to rise properly and get extra delicious) then put the lid back on.

9. Bake in the oven, with the lid on for 30 minutes at 430F.

10. Then remove the lid of the Dutch oven and bake for a further 15 minutes at 390F. Remove the bread from the oven and allow to cool before you slice it!

Enjoy!

And there you have it – your very own homemade sourdough discard bread, born from the remnants of your sourdough starter. As you slice into this rustic, golden loaf, you'll be met with the satisfaction of turning something humble into something extraordinary. 

Happy baking! 

Recipe inspired by The Pantry Mama: https://www.pantrymama.com/the-easiest-sourdough-discard-bread-youll-ever-make/

Watermelon radishes aren’t just stunning with their pink and green hues—they’re packed with nutrients, fiber, and gut-friendly properties. Fermenting them enhances their natural flavors while introducing beneficial probiotics that support digestion and overall wellness. Give this super pretty and delicious recipe a try!

Tools:

• 24 oz Mason Jar
• Complete Fermentation Kit

Ingredients:

• 2 medium watermelon radishes, thinly sliced or julienned
• 1.5 tsp (9 g) sea salt (non-iodized)
• 2-3 thin slices of lemon
• 1.5 cup filtered water
• 2-3 sprigs fresh dill (optional)

Instructions:

1. Prep the radish – Wash and thinly slice the watermelon radishes (if your radish is big, cut it in half first then slice).

2. Layer in Mason Jar – Layer radish slices and lemon slices in your Mason jar.

3. Make the brine – Dissolve the salt in filtered water and pour over the radishes, ensuring they are fully submerged.

4. Weigh it down – Use the Pickle Pebble fermentation weight to keep everything below the brine.

5. Seal & ferment – Cover with the Pickle Pipe fermentation airlock lid and store in a dark, room-temperature spot for 5-7 days.

6. Taste & store – Once it reaches your preferred tanginess, transfer to the fridge and enjoy! Store with an airtight lid like our Tough Tops.

How to Enjoy Your Fermented Watermelon Radishes

These crunchy, tangy radishes are incredibly versatile! Try them:

• On avocado toast for a zesty crunch
• In grain bowls for an added probiotic boost
• Tossed into salads for a pop of color and flavor
• As a garnish for tacos, wraps, or sandwiches
• Enjoyed straight from the jar as a tasty snack!

Plus, can you believe you only need two ingredients to make this tangy, gut-friendly superfood? Wow, wow, wow!

Even better—make this with a loved one! Fermentation is more fun when shared. 💖

Let’s jump into the V-Day Sauerkraut Recipe!

Tools: Complete Fermentation Kit, 1 quart Mason jar
 
Ingredients: 1 small red cabbage (about 2lbs), 1 tbsp sea salt or Himalayan pink salt
 
Instructions:

1. Finely shred your cabbage and place it in a large bowl.

2. Sprinkle the salt over the cabbage.

3. Use the Pickle Packer to pound the cabbage until it releases its juices. (It’s a mini workout—it takes about 15 minutes!)

4. Transfer everything into your jar, including the liquid at the bottom of your bowl.

5. Use a Pickle Pebble to keep everything below the brine level.

6. Top with a Pickle Pipe and secure with the screw band.

7. Store in a dark spot like a cupboard or pantry and let it ferment for 2-4 weeks.

Enjoy!!

Once your Ruby Sauerkraut is ready, add it to sandwiches, salads, or serve it alongside your favorite meals for a tangy, probiotic-rich boost.

So, grab a jar, grab a friend, and get fermenting! 💕