Vegetables and Nuts

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

Chicken, Preserved Lemon, and Olive Salad Recipe

By John Gregory-Smith

 

Make this delicious, tangy rendition of the classic Moroccan Chicken tagine with preserved lemons and have perfect dish for sunny summer days!


How to Preserve Lemons

By John Gregory-Smith

Learn how to pickle lemons, giving them a delicious, citrusy, versatile flavor considered a cornerstone of many signature Moroccan dishes.


Miso Pickles & Tamari Recipe

By Sandor Ellix Katz

Transform some vegetables of your choice by pickling them in miso. As a bonus, enjoy the tasty tamari that results from the process!


Dali-Style Cucumber with Vinegar and Chile Sauce Recipe

By Georgia Freedman

Learn how to make this easy, yet refreshing, flavorful, and spicy Dali-Style Cumber with Vinegar and Chile Sauce.


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A Typical Yunnanese Kitchen Pantry

By Georgia Freedman

Learn about fermented chile pastes, vinegars, and a wide-variety of other condiments and spices commonly found in Yunnanese cuisine.


Babao Style Duck Stewed in Beer Recipe

By Georgia Freedman

Try this scrumptious babao style duck. With a brown sauce made of beer and a fermented, fragrant chile sauce, this dish packs a flavorful punch.


Napa Cabbage Kimchi Recipe

By Byung-Hi Lim and Byung-Soon Lim; photos by Anna Kern.

Make classic Napa cabbage kimchi with this authentic recipe.


Ginseng Kimchi Recipe

By Byung-Hi Lim and Byung-Soon Lim; photos by Anna Kern.

Use ginseng roots to make a healthy and flavorful kimchi.



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