Time-Saving Sauerkraut (Tips & Recipe)
We all need good healthy gut bacteria, and we know that wholesome, naturally fermented foods are a way to provide a great dose of the “good” bacteria that can help …
Coconut Yogurt
Fiendishly simple, this fluffy coconut cream based “yogurt” uses water kefir (tibicos) as the fermentation agent. It creates a light, fluffy (almost like whipped cream), effervescent texture, and a slightly …
Bok Choy Kimchi
Bok choy is a green in the cabbage family, and is common in Asian cuisine. It has a delicate flavor and slightly softer texture than other types of cabbage. I …
White Kimchi (non-spicy, Kid-Friendly)
White kimchi refers to any style which does not contain red pepper powder. It pre-dates spicy kimchi in Korea by several hundred years. There are many ways to make white …
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 …
Strawberry Sauerkraut
Ever-searching for ways to eat more strawberries, I was intrigued by Sandor Katz’s suggestion to use dried fruits in sauerkraut. Why dehydrate berries instead of using them fresh? Fruits, which are …
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 …
Jun
Jun (joon) is a fermented tea drink similar to kombucha, that is made with green tea and honey as the sweetener. The SCOBY is the culture responsible for transforming the tea into a …
Chiles in Escabeche
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 …
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 …