Cucumber Kimchi (Oi Sobagi)
Kimchi can be made with so more than just cabbage! There are almost 200 varieties of kimchi in Korea, using different vegetables and ingredients. This style, known as oi sobagi …
Kimchi can be made with so more than just cabbage! There are almost 200 varieties of kimchi in Korea, using different vegetables and ingredients. This style, known as oi sobagi …
This may be the easiest fermented vegetable recipe. It’s a great way to get kids (and grown kids!) started on both making and consuming their probiotics. It’s simplest to cut …
We’re always looking for ways to incorporate fermented foods into other dishes. Here’s a nice way to flavor hummus, using fresh dill and fermented garlic dill cucumbers. Like any legume, …
In the pantheon of pickledom, must they ALL be sours? Is there any room for a bread and butter, sweet pickle, at least a respectable old-fashioned (read: fermented) version? The …
Using three chile peppers in various forms, these no nukes cukes hold some heat, while simultaneously being balanced by the inherent coolness of the cucumber. Want it hotter? Leave the …
You’ve never made homemade fermented dill pickles? They’re simple and sublime! Be warned: once you have, you’ll never buy pickles from the grocery store again. And if you’re a certain …
Escabeche has a fascinating history. The word originally comes from the Persian al-sikbaj, literally meaning “vinegar food”. After mingling with the Spanish, it eventually became part of the Spanish and …
If you find yourself growing both cabbage and cucumbers at the same time, this is a great way to have the “best of both worlds” in terms of classic fermented …
Here’s a riff on the classic garlic dill pickle recipe. It uses hops ginger and citrus peels. It’s bright and just a bit hoppy. I’ve used kirby pickling cukes, and …
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 …
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