Ponytail Radish Kimchi
Young radish (yeolmu 열무김치) aka “ponytail” kimchi is a summer delicacy. Use the whole veg, stems and all! Traditionally it is made with fresh green and red chiles. I substituted red …
Mustard Leaf Kimchi
After perusing the Korean market’s fresh vegetable aisle, I found some mustard greens, which resemble green kale. A common type of kimchi, mustard leaf (gat) kimchi (갓김치) is made from …
Pickled Watermelon Rinds
Learn how to use (almost) every part of the watermelon. Austin shows you two ways to make fermented pickled watermelon rinds. I use a 5% (by weight) brine, which is …
Garlic Dill Beans
Pickled garlic dill beans are one of the simplest recipes to get you started on the path to fermentation. Use any kind of pole beans you like. Think of them …
White Kimchi (Quarters)
White kimchi refers to any style that does not contain red pepper powder. It pre-dates spicy kimchi in Korea by several hundred years. There are hundreds of ways to make …
Sprouted Flour Kefir Pancakes
If you’re a real food-ist, you most likely have learned the concept of delayed gratification, as many foods traditionally took longer to prepare. If you want pancakes, for example, you …
French Onion Soup a la Rouge
Here’s a fun way to use beet kvass and make a tasty classic French recipe in under an hour! French Onion Soup a la Rouge Print Prep time 10 …
Eggplant Kimchi
Kimchi can be made with almost any vegetable. This recipe uses summer veggies– eggplant and bell peppers, along with the Fermenters Club kimchi paste treatment, to create a delicious, smoky …
Anchovy Kombucha Dressing (and What to Do With Overripe ‘Buch)
If you have kombucha that goes “too far” and becomes too sour to drink, you don’t have to throw it away! I keep some in a jar in the fridge …
Flavors of Summer Kombucha
Flavors of Summer Kombucha Print Prep time 10 mins Fermentation time 3 days Ingredients 1 quart/liter plain kombucha 1 ounce fresh blueberries ⅓ medium peach, rough chopped 3-4 …
