Prepare this pickled, sun-dried side dish using a Japanese plum. Substitute unripe apricots if ume aren’t available.
Make this flavor-popping butternut squash chutney for a great appetizer that works best when served with soft cheese and crispy crackers.
Enjoy pomegranate season with this versatile relish recipe. Use it to top seasonal turkey dishes, your favorite sweet treats, or in festive drinks.
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.
Ferment your own Sri Lankan olives, which have an addicting flavor and texture, and make an excellent chaser for a pint of beer.
Use this tangy, sour fermented pickle as a snack or base of a curry, a tradition in the Himalayan foothills and northeast India.
Keep this dish — known as Nepal’s kimchi and made with vegetables leftover from the summer produce harvest — around as a winter staple.
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.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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