Vegetables and Nuts

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

Semi-Soft, Plant-Based Cheese Recipe

By Karen McAthy

Discover how to craft easy and delicious short-aged, semi-soft plant-based cheeses from a kefir culture with this recipe.


Shio Kōji Pickles Recipe

Written by Sharon Flynn and photographed by Tara Pearce

Imbue an array of vegetables with the sweet and salty richness of shio kōji, and enjoy the probiotic benefits of traditional Japanese foods.


Sake Lees Pickle Recipe

Written by Sharon Flynn and photographed by Tara Pearce

Infuse your vegetable pickles with the deep umami richness of sake lees and watch as their color brightens naturally!


Baechu Kimchi Recipe

Written by Sharon Flynn and photographed by Tara Pearce

Try this baechu kimchi recipe for an introduction to the many different tastes of kimchi, a Korean staple which is sure to be yours!


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Hobakkimchi (Squash Kimchi) Recipe

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

Mix up your kimchi routine with different ingredients like butternut squash.


Kimchi Jjigae (Kimchi Soup) Recipe

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

Make good use of your kimchi by cooking up this delicious, comforting soup.


Fermented Root Vegetables

By Michael O'Brien

When you make this recipe with root vegetables you'll get all of the surprising health benefits from fermentation.


Fermented Vegetables: Cucumbers

By Michael O'Brien

Get all the surprising health benefits of fermented foods when you make this cucumber recipe.



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