Vegetables and Nuts
Learn how to ferment vegetables and nuts with these healthy and delicious recipes for kimchi, tempeh, sauerkraut, and more!
Cauliflower and Green Chili Pickle Recipe
By Association of Nepalis in the Americas
Use kauli ra khursani (cauliflower and green chilies) to make a sharp Nepali achar (pickle) that tastes best when fermented in the sun.
Fermented Peanut Butter and Jelly Recipe
By Emily Vincunas
Schoolās back in, so that means its peanut butter and jelly time! Revamp a lunchbox classic with this fermented variation for added nutrition and flavor.
Pickle Relish Kimchi Recipe
and photos by Holly Howe
A jar of Pickle Relish Kimchi āat-the-readyā in your refrigerator will have you effortlessly adding zing to any meal. Add a dollop to your eggs, stir some into salad dressings or dips, or top your next hamburger or hot dog with this flavorful ferment.
Dandelion Kraut Recipe
By Heid E. Erdrich
Ferment tender dandelion greens with red cabbage, juniper berries, allspice and more, in this indigenous recipe.
Saag Halloumi Recipe
By John Whaite
Based on the classic British-Indian staple of saag paneer, add a little spice with this home version, which uses halloumi instead of paneer.
Cauliflower With Turmeric
By Stephanie Thurow
Try out this recipe for cauliflower with turmeric. The cauliflower keeps a nice crunch after fermentation and has excellent flavor.
Dandelion Buds
By Stephanie Thurow
Learn how tasty little dandelion buds can be used as a replacement for capers and add a little flavor to your summer.
Cranberry-Orange Relish
Written and Photos by Stephanie Thurow
Add some color to your plate with this sweet and citrusy relished cranberry-orange relish that is a spin on an old thanksgiving recipe.
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