Use kauli ra khursani (cauliflower and green chilies) to make a sharp Nepali achar (pickle) that tastes best when fermented in the sun.
School’s back in, so that means its peanut butter and jelly time! Revamp a lunchbox classic with this fermented variation for added nutrition and flavor.
A jar of Pickle Relish Kimchi “at-the-ready” in your refrigerator will have you effortlessly adding zing to any meal. Add a dollop to your eggs, stir some into salad dressings or dips, or top your next hamburger or hot dog with this flavorful ferment.
Ferment tender dandelion greens with red cabbage, juniper berries, allspice and more, in this indigenous recipe.
Based on the classic British-Indian staple of saag paneer, add a little spice with this home version, which uses halloumi instead of paneer.
Try out this recipe for cauliflower with turmeric. The cauliflower keeps a nice crunch after fermentation and has excellent flavor.
Learn how tasty little dandelion buds can be used as a replacement for capers and add a little flavor to your summer.
Add some color to your plate with this sweet and citrusy relished cranberry-orange relish that is a spin on an old thanksgiving recipe.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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