Mustard
The word mustard derives from Latin, mustum (fermented wine) + ardens (“hot” seeds). The well-known spicy condiment is made from the seeds of either the white (aka yellow) mustard plant …
Chinese sauerkraut dates back almost 5,000 years! Traditional varieties are made with Chinese (Napa) cabbage or mustard cabbage (gai choy). I consider this recipe to be a hybrid of sauerkraut …
Kimchi originates from Korea, and roughly means “salted vegetable.” There are hundreds of ways to make it, offering an unlimited canvas on which to paint different flavors. Use any crunchy …
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 …
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 general, I have a passionate ambivalence to beets. I know it’s a superfood; I’m trying to work on it. Inevitably whenever I put one in my mouth, I still …
Looking to spice up your basic sauerkraut? Give this variation a go… adjust the level of heat to your liking. This recipe posts up about a 2 out of 5 …
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 …
Looking for an autumn or holiday themed sauerkraut? This tart-sweet-spicy version has it all! Cranberry Jalapeño Sauerkraut Print Prep time 1 hour Fermentation time 7-28 days Yield: 2 …
I did an experiment to see if Brussels Sprouts (a close cousin to Napa and green cabbage) would make a good kimchi. Not surprising, it does! At first I quartered …