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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!

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.

Dandelion Buds

By Stephanie Thurow

Learn how tasty little dandelion buds can be used as a replacement for capers and add a little flavor to your summer.


Cranberry-Orange Relish

Written and Photos by Stephanie Thurow

Add some color to your plate with this sweet and citrusy relished cranberry-orange relish that is a spin on an old thanksgiving recipe.

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.

Garlic Scape Pickles Recipe

By Stephanie Thurow

Add extra garlic to increase the flavor in this recipe for garlic scape pickles, fermented and great on sandwiches or in salads.

Then and Now: A Personal Perspective on Fermentation

By Sandor Katz

Self-described fermentation revivalist Sandor Ellix Katz muses on the past and future of fermented foods, personally and culturally.

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