Vegetables and Nuts

Learn how to ferment vegetables and nuts with these scrumptious recipes for kimchi, tempeh, sauerkraut, and yes, even a bit of chocolate!

Assorted Sauerkraut Recipes

By Nathan Poell

Whether you want yours pure or a little jazzed up, we've got sauerkraut recipes for every preference.


Miso Soup Recipe

Enjoy a warm cup of homemade miso soup, using a light and sweet miso as its starring ingredient, and this simple soup may become a daily staple.


Rice Miso Recipe

Make this lighter, sweeter miso, which is ideal for dips, dressings, and lighter broths, right in your own kitchen using this simple recipe.


Mugi or Barley Miso Recipe

Make a dark, strong miso to richly flavor soups and stews. Because it’s darker, this miso will need around a year to ferment.


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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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