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 …
10:00am to 12:00 Pacific Daylight Time 1pm-3pm Eastern Daylight Time 6pm-8pm British Summertime Summer is bountiful with fruits! We will show you how to preserve these fruits of summer (cucumbers, …
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 …
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 …
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 …
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 …
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, …
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 …
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 …
This is a great recipe for the “shoulder season” of autumn– when cucumbers are just becoming out of season, and cabbage is coming in! You don’t have to give up …