Make a kimchi that both complex in texture and taste by incorporating winter squash and kohlrabi into the recipe.
Add some rhubarb to this kimchi with a kick.
Add Japanese bonito shavings to this burning kimchi for a healthy dose of amino acids.
Spice up your kitchen by adding bonito flakes, rhubarb, squash, and shiitake mushrooms to three kimchi recipes with a kick.
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.
Discover how easy crafting your own money-saving fermented masterpieces can be.
Become a member today and save as much as 25% off the newsstand price! Get a one-year membership for only $29.95!As a member of the Fermentation community, you’ll also receive a passport to an array of added benefits specifically catered to food enthusiasts. It all starts with your quarterly magazine package – four handsome premium issues a year that you can confidently reference in the kitchen and proudly display on the coffee table.