This “recipe” is a spicy fermentation combination inspired by traditional Korean kimchi—seasoning, ingredients, and techniques. It’s an entry point into a wide world of incredibly nuanced flavor, culture, and tradition that we encourage you to look into further.
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Fermented Veggie Pickles
This recipe is a fermented creation inspired by Mexican escabeche pickles—escabeche is a name used around the world for numerous dishes marinaded or prepared with acidic ingredients (meat and veggies).
Sauerkraut
A simple, rewarding, and incredibly delicious combination of lacto-fermented cabbage, caraway seeds, and juniper berries. Use this recipe as a template for a variety of vegetable, herb, and spice combinations.
Fermented Green Strawberries
One of the most surprisingly delicious ferments you’ll ever make is one with under-ripe strawberries. Their firmness holds up well to hungry probiotics during the lacto-fermentation process, and combined with a simple brine, some herbs, and orange zest, they yield a nuanced flavor like no other.