Vegetables and Nuts

Learn how to ferment vegetables and nuts with these healthy and delicious recipes for kimchi, tempeh, sauerkraut, and more!

Slow-Braised Umbrian Wild Peas Recipe

By Peter Gilmore

Enjoy the flavor of Umbrian wild peas with a fermented shiitake and black garlic purée. Ideal as an accompaniment to braised meat.


Fermented Mushroom Chawanmushi Recipe

By Peter Gilmore

Bamboo shoots are not just for pandas! Try this seasonal treat of bamboo shoots in chawanmushi, a savory custard, with fermented mushrooms.


Beef and Pork Wrapped in Vine Leaves Recipe

Words by Ino Kuvacic; photos by Ino Kuvacic and Chris Middleton

Use some of your extra sauerkraut in this tasty, beautifully spiced Croatian recipe.


Baked Black Olives Recipe

By Ino Kuvacic

Enjoy the flavors of summer year-round with this Croatian recipe for preserved black olives.


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Carrot-Stuffed Hot Peppers Recipe

By Kirsten K. Shockey and Christopher Shockey

Enjoy the freshness carrots add to this side dish. These pickled just beg to be served alongside a plate of tacos.


Classic Fermented Sauerkraut Recipe

By Sherri Brooks Vinton

Try this basic method of turning cabbage into a dish full of beneficial probiotic bacteria. Full fermentation is anywhere from 1 to 4 weeks.


Fermented Almond Crème Fraiche Recipe

Recipe and photo by Yvonne Hölzl-Singh

Use this nut- and grain-based recipe to add creaminess to your favorite savory and sweet vegan dishes.


Egyptian Preserved Lemon Recipe

By Adam Elabd

This salty, bitter, sour flavor pairs well with braised meats or grain salads. Different regions ferment various fruits depending on the intended use.



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