This method of fermentation has been used for centuries. You can use it with any vegetable and it will keep for months — but I prefer the pickle fairly fresh, at about 4-6 days old. I have loosely based this recipe on the Nepalese version; try it in a vegie burger with some grilled ...

 I’m obsessed with kombucha, the fermented tea drink. I drink it like I used to drink soda as a kid: at least once a day. I crave the feeling of that cold, carbonated liquid hitting my chest, giving me the sensation it’s opening my lungs for the first time that day … it’s addicting. I ...

Photo from Adobe Stock/olindanaSold as a snack by the roadside and by beach vendors all over Sri Lanka, these olives have a great flavour and texture — and once you’ve eaten one, you keep going back for more. They also make a great chaser for a beer or a glass of coconut arrack.Region: Sri ...

Photo from Adobe Stock/Successo imagesThe use of mesu as a pickle and as the base of curries is a long tradition in the hills of Darjeeling and the state of Sikkim in north-east India. Made with fermented bamboo shoots, this very popular pickle has a tangy and sour taste that is hard to ...

 This is Nepal’s kimchi, made with the vegetables from the summer harvest and kept as a staple through the colder months. It is also sometimes made into a curry, but this pickle makes a great accompaniment to dhal and rice and adds a tang to your meals. You can also serve it alongside some ...

Photo from Adobe Stock/sitriel Makes 1 cup Vegan, vegetarian, gluten-freeIn the United States, Huy Fong Foods has gotten their commercial Sriracha sauce onto the tables at Applebee’s and Subway, a sure sign this sauce has made it in America. Traditionally in Thailand, the sauce is tangier ...

Photo from Adobe Stock/besjuniorMakes 3 cups Vegan, vegetarian, gluten-freeThe aji caballero, or “gentleman pepper,” is hot and key to this sauce. Most Puerto Rican homes and restaurants have some form of this sauce on the table, and it’s made as many different ways as there are people ...

 Photo from Adobe Stock/maxsol7Makes 750 mL Vegan, vegetarian, gluten-freeUnder sail, a ship took months to reach a destination, and food spoilage was constant. Peppers, having a large amount of vitamin C, proved a great antidote to sailors dying of scurvy, a disease caused by a lack of that ...

Photo from Adobe Stock/circlepsMakes 3 cups Vegan, vegetarian, gluten-freeFermenting peppers is a little like making moonshine. It takes patience, big clean jars, and some space. Leave this pepper mash in the jar for at least a week and much longer for more heat: It is the base to make other ...