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.


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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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