By Georgia Freedman
Learn about fermented chile pastes, vinegars, and a wide-variety of other condiments and spices commonly found in Yunnanese cuisine.
Try this scrumptious babao style duck. With a brown sauce made of beer and a fermented, fragrant chile sauce, this dish packs a flavorful punch.
Make classic Napa cabbage kimchi with this authentic recipe.
Use ginseng roots to make a healthy and flavorful kimchi.
Transform soaked cashews or sunflower seeds into a plant-based cream cheese alternative with this easy recipe.
Discover how to craft easy and delicious short-aged, semi-soft plant-based cheeses from a kefir culture with this recipe.
Written by Sharon Flynn and photographed by Tara Pearce
Imbue an array of vegetables with the sweet and salty richness of shio kōji, and enjoy the probiotic benefits of traditional Japanese foods.
Infuse your vegetable pickles with the deep umami richness of sake lees and watch as their color brightens naturally!
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