Vegetables and Nuts
Learn how to ferment vegetables and nuts with these scrumptious recipes for kimchi, tempeh, sauerkraut, and yes, even a bit of chocolate!
Banh Mi Pickled Carrots
by Holly Howe
Pickle carrots in a style inspired by Banh Mi and use them to create a vibrant and delicious Vietnamese sandwich loaded with fresh veggies.
Probiotic Valentineās Day Truffles
Emily Vicunas
Sweeten up this yearās Valentineās Day celebration by making this luscious truffle recipe topped with a scrumptious helping of probiotic whipped cream.
Ann Yonetani: An Accidental Microbe Farmer
By Hannah Chenoweth
Learn how a passion for beneficial foods and microbiological diversity led this New York professor to begin selling a Japanese fermented staple in the United States.
Roasted Red Pepper Salad Recipe
By Jean Denney
Adjust the proportions for this recipe according to your own taste, favoring tangy cheese, sweet caramelized pepper, or the bite of red onion.
Generations of Greek-Style Salt Brining
By Leda Meredith
Learn how to adapt a traditional Greek-style method of curing fresh olives in the sea to a simple salt brine fit for anyoneās kitchen.
Winter Squash & Kohlrabi Kimchi Recipe
By Kirsten Shockey and Christopher Shockey
Make a kimchi that both complex in texture and taste by incorporating winter squash and kohlrabi into the recipe.
Rhubarb Kimchi Recipe
by Kirsten Shockey and Christopher Shockey
Add some rhubarb to this kimchi with a kick.
Baechu Kimchi Recipe
By Kirsten Shockey and Christopher Shockey
Add Japanese bonito shavings to this burning kimchi for a healthy dose of amino acids.
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