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 …

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 …

Water Kefir

Water kefir is a fizzy fermented beverage made by adding a water kefir culture (also known as WK or tibicos) to a sugar-water mixture. The culture is a symbiotic colony of …

Ginger Sauerkraut

Sauerkraut was traditionally prepared in the autumn and then stored fermented all winter long in a cellar where the earth temperature kept it cool but above freezing. People would consume …

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 …

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 …

Cranberry Jalapeño Sauerkraut

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 …