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?
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!
How to make kimchi to your spiciness liking and with NO special equipment. Perfect for any kitchen and any taste preferences.
My Grandfather always made sauerkraut in a giant 30 gallon crock. This is my homage to his memory. A small batch kraut made simply. Slice, Salt, Smash and wait.
If you’re looking for a quick and easy fermented side dish, then give this sweet, tangy and spicy Napa cabbage salad a try. Once the Napa cabbage and carrots have fermented for a month, this recipe only takes a few minutes to prepare.
Making sauerkraut is easy and takes minutes. We often make a pound or two when we don't have time to cook - here's how to make a small batch of sauerkraut in minutes!
Fragrant Juniper is combined with tender cabbage and seasoned beef in this wonderful winter soup.