Fermented Highlights: The 3 Best Recipes for Your Barbecue
Have you ever tried fermented toppings for your barbecue?
If not, it's high time you did: because these little, homemade highlights bring freshness, depth and a touch of magic to your plate. Whether it's crunchy corn, creamy labneh or spicy salsa – ferments not only add flavor to your barbecue menu, but also a good gut feeling. They are easy to prepare, surprisingly versatile and make your summer meal something very special.
Especially when barbecuing – where hearty and savory dishes are often the focus – ferments provide balance, lightness and that certain something. They add fresh accents, bring lively flavors into play and, incidentally, give you a good advantage: homemade, prepared with love and full of tiny microbial friends that support you from the inside out.
We'll show you three favorite summer recipes and how to take your barbecue party to the next level with a few simple ferments – colorful, delicious and full of gut feeling.
Halloumi Skewers with Fermented Garlic Salsa
These colorful skewers add color, flavor, and good vibes to your barbecue evening. Halloumi meets Mediterranean vegetables – lightly browned on the outside, meltingly tender on the inside. The highlight: a fruity-spicy salsa with fermented garlic, which gives the dish a mild depth and vibrant freshness. Perfect as a light main course or a colorful side dish star.
And the best part: the garlic salsa can be prepared wonderfully, for example, in a jar with an airtight lid, and also goes well with bread, bowls, or salads.
Ingredients (for 2–4 people)
For the skewers
- 250 g halloumi
- 1 zucchini
- 1 red bell pepper
- 1 small red onion
- 1 tbsp olive oil
- A little lemon juice, salt, pepper
For the fermented garlic salsa
- 2 tbsp fermented garlic, finely chopped
- 1 ripe tomato or 6–8 cherry tomatoes
- 1 tbsp olive oil
- 1 tsp apple cider vinegar or lemon juice
- 1 tsp honey or maple syrup
- 1 tbsp fresh herbs (e.g. parsley, oregano, or basil)
- Optional: chili flakes or fresh chili
- Storage: Oleni Mason Jar or Round Food Storage Container XS | 0.25 L
Fermented Garlic (Base Ferment)
Ingredients
- 2 whole garlic bulbs
- 500 ml water
- 1 tbsp salt (for 2% brine)
- Mustard seeds, bay leaf, black pepper
Preparation
- Peel garlic cloves (leave whole).
- Place in a clean Mason Jar with spices.
- Dissolve salt in water, pour over garlic.
- Weigh down with a weight, loosely seal the jar.
- Ferment at room temperature for 5–10 days, then store in a cool place.→ The garlic becomes milder, slightly sour & full of umami!
Preparation of the main recipe
Prepare the skewers
- Cut halloumi into large cubes.
- Cut zucchini into slices, bell pepper & onion into pieces.
- Thread everything alternately onto skewers, marinate with olive oil, lemon juice, salt & pepper.
Grill the skewers
- Grill on the barbecue or in a grill pan for about 8–10 minutes until the halloumi is golden brown and the vegetables are slightly charred.
Mix the salsa
- Combine all ingredients in a small bowl.
- Season to taste: add more acidity, sweetness, or spice as desired.
- Let it sit briefly.
Serve
- Arrange skewers on a platter.
- Serve salsa separately, e.g. in a Ripple Mason Jar 0.25 L or 0.4 L.
- Garnish with fresh herbs & lemon zest.
Grilled Corn Ribs with Fermented Chili-Honey, Labneh & Walnut Crunch
Corn with a difference: These crispy grilled corn ribs are a real eye-catcher – lightly caramelized on the outside, juicy and sweet on the inside. The fermented chili-honey brings a subtle, vibrant heat with depth, while the creamy labneh and walnut crunch provide balance and bite. A wonderful interplay of sweetness, acidity, and texture – ideal as a side dish or a creative BBQ highlight.
Ingredients (for 2–4 servings)
For the Corn Ribs
- 2–3 fresh corn on the cob (raw, not pre-cooked)
- 1–2 tbsp olive oil
- ½ tsp smoked paprika powder
- Salt & pepper to taste
For the Labneh
- 200 g Greek yogurt (10%)
- ½ tsp salt
- 1 tsp lemon juice
- 1 small clove of fermented garlic (e.g., from a previous recipe), finely crushed
For the Fermented Chili-Honey
(Basic ferment – prepare at least 7 days in advance):
- 100 g fresh chilies (e.g., red jalapeños or cayenne), roughly chopped
- 100 g raw honey (untreated)
- Be sure to use raw, untreated honey – otherwise, no fermentation!
- Optional: 1 pinch of salt, grated fermented lemon, a little garlic
- Place everything in a clean jar, ferment at room temperature for 5–10 days, burp daily. Then store in the refrigerator.
For the Glaze (from the ferment)
- 2 tbsp fermented chili-honey (puréed if necessary)
- 1 tbsp olive oil
- 1 tsp lemon juice or apple cider vinegar
For the Topping
- 1 handful of walnuts, roughly chopped & toasted
- Optional: fresh herbs, lemon zest, chili flakes
Preparation of the Main Recipe
Prepare Labneh (preferably the day before)
- Mix yogurt with salt, lemon juice & fermented garlic.
- Place in a fine sieve lined with cheesecloth, let drain over a bowl for 8–12 hours.
- Then stir until creamy and chill.
Prepare the Corn
- Quarter raw corn on the cob lengthwise (carefully, a sharp knife is needed!).
- Rub with olive oil, paprika powder, salt & pepper.
Grilling
- Grill the corn ribs on the grill (or in a grill pan) over medium heat for 10–15 minutes until they curl slightly and are nicely browned.
- Turn occasionally during grilling.
Chili-Honey Glaze
- Mix fermented chili-honey with olive oil & lemon juice.
- Brush the glaze generously over the corn ribs during the last few minutes of grilling.
- Allow to caramelize briefly.
Serving
- Spread labneh as a creamy base on a serving plate.
- Arrange corn ribs on top, drizzle with remaining glaze.
- Top with toasted walnuts, herbs & lemon zest.
Grilled Sweet Potato with Paprika Kimchi & Harissa Yogurt
This combination is a true feel-good dish for summer: tender grilled sweet potato slices meet spicy-fresh paprika kimchi and a creamy yogurt with a hint of harissa heat. A recipe that shows how easily ferments can transform a dish – colorful, satisfying, and full of flavor. Perfect as a vegetarian main course or a sophisticated side dish for a BBQ buffet.
Ingredients (for 2–4 servings)
For the Grilled Sweet Potato
- 2 medium sweet potatoes
- 1–2 tbsp olive oil
- ½ tsp smoked paprika powder
- Salt & pepper
For the Harissa Yogurt
- 200 g Greek yogurt (10%)
- 1–2 tsp harissa paste (depending on desired spiciness)
- 1 tsp lemon juice
- ½ tsp honey or maple syrup
- Pinch of salt
For the Topping
- 2–3 tbsp Paprika Kimchi (see ferment recipe below)
- Fresh herbs: e.g., cilantro, mint, or parsley
- Black sesame seeds or roasted nuts (e.g., walnuts, cashews)
- Lemon zest, pomegranate seeds
Paprika Kimchi – Fermented Topping
Ingredients
- 2 red pointed peppers or bell peppers (in fine strips)
- 1 carrot, coarsely grated
- 1 spring onion, in fine rings
- 1 small clove of garlic, grated
- 1 thumb-sized piece of ginger, grated
- 1–2 tsp Gochugaru (Korean chili powder)
- 1 tsp rock/original salt (alternatively 2% salt content)
Preparation of the Main Recipe
Grill Sweet Potatoes
- Wash sweet potatoes & slice into 1–1.5 cm thick rounds (with skin).
- Rub with olive oil, paprika powder, salt & pepper.
- Grill on the BBQ or in a grill pan for approx. 10–15 minutes until soft & golden brown.
Mix Harissa Yogurt
- Mix yogurt with harissa, lemon juice, honey & salt.
- Chill.
Serving
- Arrange grilled sweet potato slices on a plate or wooden board.
- Top with harissa yogurt.
- Distribute 2–3 tbsp of paprika kimchi over it.
- Finish with herbs, sesame seeds, zest & optionally a little chili oil.
Mix & Match – How to Combine Cleverly
The fermented components of these recipes can be wonderfully swapped:
Paprika Kimchi can also be combined with burgers or grilled tofu, for example.
Garlic Ferment Salsa can also spice up pasta salad or bruschetta, for example.
Chili Honey is a real all-rounder for marinades, glazes, and dressings.
Or you can plan a small set menu:
Appetizer: Corn Ribs with Labneh
Main course: Halloumi Skewers with Salsa
Side dish: Grilled Sweet Potato with Kimchi & Harissa Dip
For full enjoyment, simply serve everything on a large wooden platter – sharing is caring!
Fermentation brings freshness, depth and health benefits
With a little planning and the right jars, you can easily prepare your ferments – and offer your guests something special with every bite. Whether as a marinade, dip or topping: Ferments not only make your barbecue party tastier, but also easier to digest.
Our Fermentation Starter Sets will help you get started easily.
For anyone who wants to delve deeper: Download our Fermentation E-Book now – with step-by-step instructions and diverse recipe ideas.
