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!

Fresh Herb Vinegar Recipe

By Carol W. Costenbader

Harvest fresh herbs from your garden at the height of the season and give bottles of herbed vinegar away as gifts throughout the year.

Harissa Recipe

By Kirsten K. Shockey and Christopher Shockey

Enjoy the bold chile flavor in this paste without scorching the palate. Though milder, hot pepper fans

Kumquat Kimchi Recipe

By Autumn Giles

Team flavorful Korean chili flakes with sweet-tart kumquats to produce a cabbage-based kimchi with an unexpected twist.

Making Fermented Pickles

By Sherri Brooks Vinton

Dabble in the science and art of fermenting by turning your garden cucumbers into pickles. These little dears are a living food, full of beneficial bacteria.


Pumpkin Seed and Cashew Cheese Recipe

Recipe and photo by Yvonne Hölzl-Singh

You’ll find this dish is a powerhouse of nutrients thanks to the protein, unsaturated fats, omega-3s, iron, selenium, calcium, B vitamins and beta-carotene.

‘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.

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