One of my staples is kimchi. People are surprised that fermenting kimchi is really easy. If you can make coleslaw, you can make kimchi. Shred all the veggies, season them, pack them into a jar & ferment on the counter for a week. Done!
Most kimchi is too spicy for kids to enjoy, but not this one: as we’ve left the chili out completely. This kimchi has ginger and garlic like a traditional recipe, but in milder quantities for tender palates. A quick and easy ferment to make.
This kraut is brilliant, golden yellow and packed with cheer and nutrition. It will help keep you at your best in a season of cold and colds. The turmeric, ginger, garlic and orange are all healthful additions & delicious too.
What's better than fresh, homemade kimchi? This homemade kimchi with fresh pomegranate seeds - an all out flavor extravaganza! Sweet, salty, spicy, pungent and sour, this one has it all. Amazing with stir fry, seafood or eaten straight from the jar!
Pumpkin spice is all the rage these days. It's in everything from teas to lattes to candles to muffins to... sauerkraut?! Oh, yes. You're seeing it here for the first time; a festive, warming and delicious cultural & culinary exploration. Enjoy!