Take advantage of a winter root vegetable surplus by making your own Korean staple side dish, kimchi.
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.
Use fresh dill from your backyard garden and mustard seeds to give a fragrant kick to fish or boiled potatoes.
The time spent making these traditional Japanese pickles — using miso, kombu and bran — is well worth the effort and wait.
Use this bright lacto-fermented spread to give your dish a bright, fresh tanginess with a hint of sweetness.
Use your garden’s vegetable and herb bounty to make this refreshing condiment that will give you a taste of summer year round
Making your own non-dairy nut milk is really a lot easier than you think — and healthier, too, when you ferment it.
Cure your extra-firm tofu longer and the flavors will mellow and age, creating a cheese-like spread for snacking.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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