Vegetables and Nuts
Learn how to ferment vegetables and nuts with these healthy and delicious recipes for kimchi, tempeh, sauerkraut, and more!
How to Preserve Lemons
By John Gregory-Smith
Learn how to pickle lemons, giving them a delicious, citrusy, versatile flavor considered a cornerstone of many signature Moroccan dishes.
Chicken, Preserved Lemon, and Olive Salad Recipe
By John Gregory-Smith
Make this delicious, tangy rendition of the classic Moroccan Chicken tagine with preserved lemons and have perfect dish for sunny summer days!
Miso Pickles & Tamari Recipe
By Sandor Ellix Katz
Transform some vegetables of your choice by pickling them in miso. As a bonus, enjoy the tasty tamari that results from the process!
Dali-Style Cucumber with Vinegar and Chile Sauce Recipe
By Georgia Freedman
Learn how to make this easy, yet refreshing, flavorful, and spicy Dali-Style Cumber with Vinegar and Chile Sauce.
Babao Style Duck Stewed in Beer Recipe
By Georgia Freedman
Try this scrumptious babao style duck. With a brown sauce made of beer and a fermented, fragrant chile sauce, this dish packs a flavorful punch.
A Typical Yunnanese Kitchen Pantry
By Georgia Freedman
Learn about fermented chile pastes, vinegars, and a wide-variety of other condiments and spices commonly found in Yunnanese cuisine.
Napa Cabbage Kimchi Recipe
By Byung-Hi Lim and Byung-Soon Lim; photos by Anna Kern.
Make classic Napa cabbage kimchi with this authentic recipe.
Ginseng Kimchi Recipe
By Byung-Hi Lim and Byung-Soon Lim; photos by Anna Kern.
Use ginseng roots to make a healthy and flavorful kimchi.
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