Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
It's your basic kimchi here, made with Napa cabbage, carrots, daikon and a buttload of gochugaru.
This cabbage and fennel condiment is flavored with green onion, garlic, ginger, chile and fennel seed. Spicy, sour, salty kimchi in under 45 minutes.
Fermented cabbage, apples, and fresh cranberries combine in this versatile condiment to make a delicious, sweet-salty-sour kraut.
Homemade vegan kimchi, using fresh cabbage and Korean chili paste.
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....
A child of two worlds and two different lacto-fermentation cultures! Great when you can not find fresh Napa cabbage. If you want a vegetarian version, skip the anchovy and fish sauce.
Juicy white napa cabbage and Asian pear make this mild kim chi a summer staple. Great for those who can't handle the spice.
Why did I wait so long to start making my own kimchi? It really is easy, the taste is great, and it opens up a world of creative possibilities.
Pickled and fermented condiments for a Korean-style barbecue: Kimchi, ginger scallion relish, pickled mustard seeds and quick pickled cucumbers.
Sauerkraut is simple to make and so very tasty to eat, but I have a way to make it tastier! Add sweet potato!
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