Vegetables and Nuts

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

Bermudan Pepper Sherry Recipe

By Rockridge Press

Stave off scurvy with this vitamin C-rich chile pepper preservation method that employs dry or sweet sherry to create a flavorful sauce.

Avocado and Coconut Dip Recipe

By Annie Bell and photos by Con Poulos

Give that avocado you’ve been eyeing a different fate by using it in this dip that will be right at home next to curries and spicy dishes.

Cauliflower and Green Chili Pickle Recipe

By Association of Nepalis in the Americas

Use kauli ra khursani (cauliflower and green chilies) to make a sharp Nepali achar (pickle) that tastes best when fermented in the sun.

Fermented Peanut Butter and Jelly Recipe

By Emily Vincunas

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.


Pickle Relish Kimchi Recipe

and photos by Holly Howe

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.

Dandelion Kraut Recipe

By Heid E. Erdrich

Ferment tender dandelion greens with red cabbage, juniper berries, allspice and more, in this indigenous recipe.

Saag Halloumi Recipe

By John Whaite

Based on the classic British-Indian staple of saag paneer, add a little spice with this home version, which uses halloumi instead of paneer.

Cauliflower With Turmeric

By Stephanie Thurow

Try out this recipe for cauliflower with turmeric. The cauliflower keeps a nice crunch after fermentation and has excellent flavor.

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