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.
This is not your average vegan cheese. It goes through the fermentation process, which makes all the difference. Fermentation is an essential part of cheese making that is usually skipped in favor of simple acidifying in dairy-free cheese.
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