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?
Brussels sprouts are a logical next step in kimchi making. With 3 Tablespoons of heat (red pepper flakes and cayenne) and a two week ferment, this is a distinctly hot and spicy recipe.
This quick and easy kimchi recipe incorporates ramps, but works with green onions or leeks if you don't have access to foraged ramps.
Sing the Rhubarb Kimchi song as you greet the spring with the gorgeous sour spicy tang of this fabulous pickle.
So easy, and you'll have enough kimchi for months! This is a vegan kimchi using a 3% brine.
Lactofermenting green garlic really enhances the aromatic qualities of the green garlic, while abating some of the sharpness. It's delicious on their own, but makes an excellent addition to stir-fries, tagines and pastas.
Sing an ode to spring with these simple, green lactofermented pickles. Any color radish will do, but green meat radishes make an especially good choice!
Learn why you should (almost) never peel vegetables for fermentation.
This tangy, spicy fermented carrot drink is a favourite to celebrate Holi, the Hindu festival of springtime.
Transform hot peppers into an amazingly delicious tabasco-style hot sauce with this simple lactofermented recipe.
A chef's recipe for beet carpaccio using whey fermented beets.
The fermented beets have an awesome flavour, not quite as acidic as pickled beets but not as mushy as roasted beets.