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.
Most kimchi is too spicy for kids to enjoy, but not this one: as we’ve left the chili out completely. This kimchi has ginger and garlic like a traditional recipe, but in milder quantities for tender palates. A quick and easy ferment to make.
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.