Vegetables and Nuts

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

Fermented Cassava Dough Recipe

By Fran Osseo-Asare & Barbara Baëta

Ferment and process this unique starch with this easy-to-follow guide.


Chili & Garlic Pickled Eggplants Recipe

By John Gregory-Smith

Make Lebanese makdous to tickle your tangy taste buds with fermented baby eggplants for a pickled garlic chili addition to your summer salad.


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.


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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.


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.



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