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!

Rhubarb Kimchi Recipe

by Kirsten Shockey and Christopher Shockey

Add some rhubarb to this kimchi with a kick.

Baechu Kimchi Recipe

By Kirsten Shockey and Christopher Shockey

Add Japanese bonito shavings to this burning kimchi for a healthy dose of amino acids.

Kimchi: A Fiery Ferment

 By Kirsten Shockey and Christopher Shockey

Spice up your kitchen by adding bonito flakes, rhubarb, squash, and shiitake mushrooms to three kimchi recipes with a kick.

Umeboshi (Pickled Ume Plum) Recipe

By Adam Elabd

Prepare this pickled, sun-dried side dish using a Japanese plum. Substitute unripe apricots if ume aren’t available.


Flavor-Popping Butternut Squash Chutney Recipe

By Holly Howe

Make this flavor-popping butternut squash chutney for a great appetizer that works best when served with soft cheese and crispy crackers.

Pomegranate Relish Recipe Fermented with Honey

By Emily Vincunas

Enjoy pomegranate season with this versatile relish recipe. Use it to top seasonal turkey dishes, your favorite sweet treats, or in festive drinks.

Weralu Achcharu (Olive Pickles) Recipe

By Peter Kuruvita

Ferment your own Sri Lankan olives, which have an addicting flavor and texture, and make an excellent chaser for a pint of beer.

Simple Fermented Bok Choy Recipe

By Peter Kuruvita and photo by Alan Benson

Use this pickle on a veggie burger or make it using cabbage, radish, daikon, kohl rabi or other leafy Asian greens.

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