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!
These recipes by Jennifer Harris are spicy, flavorful and so much better than your average condiments. The best part about them is how simple the recipes are! Check out our bling tasting at youtube.com/spoiledtoperfection!
We all know about fermenting grapes, but did you know that the leaves too can be fermented? If you like the flavour of grape leaves in dolmas (or dolmades), and you like a good pickle, this technique is a must-try.
Nothing says spring like a fresh snap pea; all green and crunchy, fresh as a new season. When the pea pods produce more than can be eaten fresh off the vine, it’s time for a salt brine. Fermenting these sweet green peas only heightens their crunch.
Asparagus is the darling of spring, emblematic of the very season, fleeting and fresh as morning. We picked the young spears and dropped them in a salt brine. They ferment for a short time only, and their freshness is preserved by the salty soaking.