Vegetables and Nuts
Learn how to ferment vegetables and nuts with these healthy and delicious recipes for kimchi, tempeh, sauerkraut, and more!
Umeboshi (Pickled Ume Plum) Recipe
By Adam Elabd
Prepare this pickled, sun-dried side dish using a Japanese plum. Substitute unripe apricots if ume aren’t available.
Flavor-Popping Butternut Squash Chutney Recipe
By Holly Howe
Make this flavor-popping butternut squash chutney for a great appetizer that works best when served with soft cheese and crispy crackers.
Pomegranate Relish Recipe Fermented with Honey
By Emily Vincunas
Enjoy pomegranate season with this versatile relish recipe. Use it to top seasonal turkey dishes, your favorite sweet treats, or in festive drinks.
Simple Fermented Bok Choy Recipe
By Peter Kuruvita and photo by Alan Benson
Use this pickle on a veggie burger or make it using cabbage, radish, daikon, kohl rabi or other leafy Asian greens.
Weralu Achcharu (Olive Pickles) Recipe
By Peter Kuruvita
Ferment your own Sri Lankan olives, which have an addicting flavor and texture, and make an excellent chaser for a pint of beer.
Mesu (Fermented Bamboo Shoots) Recipe
By Peter Kuruvita
Use this tangy, sour fermented pickle as a snack or base of a curry, a tradition in the Himalayan foothills and northeast India.
Gundruk (Spicy Fermented Vegetables) Recipe
By Peter Kuruvita and photo by Alan Benson
Keep this dish — known as Nepal’s kimchi and made with vegetables leftover from the summer produce harvest — around as a winter staple.
Fermenting Seasonally: Fall Fennel-Celery Salad Topper Recipe
By Holly Howe
Fennel and celery both enjoy the cool weather of early fall, making it the prime time to find these crops in markets. Use them to make this zesty salad topper to add flavor to your favorite salads all winter long.
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