Vegetables and Nuts

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

‘Snips Chi Recipe

By Autumn Giles

Take advantage of a winter root vegetable surplus by making your own Korean staple side dish, kimchi.


Thai Dragon Mint-Cilantro Paste Recipe

By Kirsten K. Shockey and Christopher Shockey

Let the cilantro and mint lure you in. It’s OK, you can trust them. Then the Thai chiles hit you. Still not hot enough? Don’t worry — you can add more.


Spicy Dill Vinegar Recipe

By Carol W. Costenbader

Use fresh dill from your backyard garden and mustard seeds to give a fragrant kick to fish or boiled potatoes.


Bran Pickles Recipe

By Rockridge Press

The time spent making these traditional Japanese pickles — using miso, kombu and bran — is well worth the effort and wait.


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Bitter Orange Marmalade Recipe

By Drakes Press

Use this bright lacto-fermented spread to give your dish a bright, fresh tanginess with a hint of sweetness.


Corn Relish Recipe

By Drakes Press

Use your garden’s vegetable and herb bounty to make this refreshing condiment that will give you a taste of summer year round


Fermented Almond Milk Recipe

By Katherine Green

Making your own non-dairy nut milk is really a lot easier than you think — and healthier, too, when you ferment it.


Fermented Tofu Recipe

By Katherine Green

Cure your extra-firm tofu longer and the flavors will mellow and age, creating a cheese-like spread for snacking.



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