The recipe calls for fennel bulb (not seeds, although we do add classic spices– caraway seeds and juniper berries) to provide a slightly sweet counterpoint to the sourness, and fresh ginger gives it a boost of fresh flavor.
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.