Vegetables and Nuts
Learn how to ferment vegetables and nuts with these healthy and delicious recipes for kimchi, tempeh, sauerkraut, and more!
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.
Kimchi: A Fiery Ferment
By Kirsten Shockey and Christopher Shockey
Spice up your kitchen by adding bonito flakes, rhubarb, squash, and shiitake mushrooms to three kimchi recipes with a kick.
Umeboshi (Pickled Ume Plum) Recipe
By Adam Elabd
Prepare this pickled, sun-dried side dish using a Japanese plum. Substitute unripe apricots if ume arenāt 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.
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