Spicy Radish Kimchi (Kkakdugi)

In my never-ending quest to become more familiar with kimchi, I tried a simple recipe. This classic style of kimchi is made with spicy paste and cubed daikon radish for …

Three Pepper Relish

In warm weather, fresh chile peppers ferment quite quickly and easily. This 3-day hot relish recipe is made from three kinds of peppers: Antohi (a mild pepper with about 1000 on the …

Miso Soup

One of the quintessential Japanese flavor enhancers, miso paste, plays a prominent role in this classic simple soup. Ichiban dashi (first stock) is the light, flavor-rich broth made from kelp …

Milk Kefir

Milk kefir (pronounced keh-FEER, or KEE-fur, I’ve even heard it as KEFF-er) is made with the help of a colony of bacteria and yeasts (aka a SCOBY) which is organized …

All About Kombucha

What is kombucha? Kombucha (kahm-BOO-chuh) is a fermented tea drink that probably originated in ancient China over two thousand years ago. The active culture which transforms the tea into kombucha is …

Passion fruit Jam

Last year, my neighbor politely asked me if it was okay for his passion fruit (Passiflora edulis var. Frederick) vine to grow over my fence. Thinking ahead to the bounty …