This Malaysian-style mixed vegetable pickle is made with a rempah, or spice paste, stirred into the brine for an extra boost of flavor and texture. Created by cookbook author Karen Solomon (Jam It, Pickle It, Cure It).
The recipe calls for fennel bulb (not seeds, although we do add classic spices– caraway seeds and juniper berries) to provide a slightly sweet counterpoint to the sourness, and fresh ginger gives it a boost of fresh flavor.
This spicy fermented kimchi is culture rich both in history and ferment. Delicious crisp cabbage, daikon radish & korean chillies pack a punch while being mellow enough to not overwhelm. Pairs beautifully with bulgogi or served on a taco.
Making sauerkraut – and tasting it – is an adventure. Making it is like going into the past and discovering a secret art that achieves results impossible with modern technology. Tasting it is like tasting wine – every batch is different....