These mustardy asparagus pickles are seductive for their simplicity and amazing complexity of flavor. Inspired by the classic, mustard sauce served with asparagus, these are fermented with lots of mustard seeds and garlic.
Fermenting green strawberries can be done, despite the berry's high acidity. Here's how. They go well with a creamy mild cheese (think brie or camembert), sliced on a sandwich, sprinkled into a salad, or simply stirred into some yogurt or porridge!
This gorgeous, traditional kimchi is a stunningly pretty appetizer with fantastic flavor. My recipe deviates from the traditional by doing a short fermentation in porridge. Leftover porridge can be used for cabbage kimchi or flavoring other meals