Stave off scurvy with this vitamin C-rich chile pepper preservation method that employs dry or sweet sherry to create a flavorful sauce.
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.
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.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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