Winter squash is wonderful roasted, fun to eat raw but even better when made probiotic and pickled through fermentation. A quick ferment, this adds complexity to cooked dishes and pickle platters alike.
Brussels sprouts are in the brassica family along with Napa and green cabbage, so I wondered if it would make a good kimchi. With just a little extra prep (to overcome their toughness), you can make a great kimchi with these tough little buggers!
You don't have to grow your peppers from seed, like Joe does, to make fermented chili paste (although it's awfully fun). Whether the ingredients come from your yard or your farmers market, this zesty condiment will spice up stir-frys, eggs & more.
This spicy fermented kimchi is culture rich both in history and ferment. Delicious crisp cabbage, daikon radish & korean chillies pack a punch while being mellow enough to not overwhelm. Pairs beautifully with bulgogi or served on a taco.
If you've had shawarma, you've probably had these. They're a great way to learn fermenting and use food waster (beet water) as a feature ingredient! Awesome in a sandwich, especially if it has hummus or other beans!
The vegetables you ferment don't need to be perfectly fresh from the garden or the farm stand! Prevent food waste by pickling the less-than-lovely veg from the bottom of the veggie drawer. I used this old kohlrabi and some mustard seed. Delish!