Mustard
Most mustard is made from either white (or yellow) mustard plant, Brassica hirta. Its spicier cousin is the brown mustard, Brassica juncea. We use a combination of the two here. …
Cranberry Jalapeño Sauerkraut
Looking for an autumn or holiday themed sauerkraut? This tart-sweet-spicy version has it all! Print Cranberry Jalapeño Sauerkraut Prep time: 1 hour Fermentation time: 7-28 days Yield: 2 quarts Ingredients …
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 …
Cucumber Kimchi
Kimchi is so more than just cabbage! There are almost 200 varieties of kimchi in Korea. This dish uses cucumbers, a summer fruit. It has a clean, refreshing taste (no …
Beet Radish Kimchi
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 …
Brussels Sprouts Kimchi
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 …
Kimchi (Napa Cabbage) 김치
Kimchi originates from Korea, and roughly means “pickle.” There are hundreds of ways to make it, offering an unlimited canvas on which to paint different flavors. Use any crunchy fresh …