Vegetables and Nuts

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

Cooking with Kimchi

By Leah A. Zeldes

Crunchy, spicy, tangy, refreshing, velvety, mild—there’s a kimchi for every taste.


Spicy Korean Kimchi Recipe

By Tabitha Alterman

You can make your own spicy Korean kimchi with this recipe.


Kimchi Made with 'Hilton' Chinese Cabbage

Make some delicious Korean kimchi, or "kimchee," using Napa cabbage. The longer you let it set, the spicier it gets!


Smoky Tempeh Taco Meat Recipe

By Robin Asbell

Try this delicious smoky, vegan taco filler, perfect for your meal prepping endeavors. Pour it over salads to add a bit of savory depth to your lunch.


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Aquafaba Mayo Recipe

by Robin Asbell

Give this vegan mayo a try! With a yummy base of creamy cashews, tangy lemon juice, and olive oil, this recipe will please even the pickiest of palates.


When Life Hands You Garlic Mustard, Ferment It!

and photo by Kirsten K. Shockey

Garlic mustard is the poster child of invasive species; eat it and ferment it while helping out local ecosystems.


How to Make Preserved Lemons

By Jake Lasorsa

Learn how to preserve your own lemons to add a unique citrus twist to your cooking.


Fermented Vegetables: Traditional Sauerkraut

By Michael O'Brien

Make this traditional sauerkraut and get all of the surprising health benefits that fermented foods offer.



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