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Classic kimchi
What is kimchi? Kimchi is a traditional Korean side dish that’s fermented and fiery. It’s made from Napa cabbage and includes plenty of garlic, ginger, and Korean pepper flakes called gochugaru. It packs a lot of flavors into one jar: spicy, pungent (in a good way), and umami. It’s an iconic ferment that’s also easy to…
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Sauerkraut with leeks, radish, and black pepper
This sauerkraut recipe shouts springtime. It’s earthy, sharp, and nuanced—an upgrade to your regular kraut. The potency of springtime leeks and radishes are mellowed during fermentation. The final flavor of this kraut is lovely and leeky—exceptional with pork, eggs, and lamb. It’s a must for your Passover or Easter table. How to enjoy it eggs and…
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Stinging nettle sauerkraut with leeks and lemon
This sauerkraut with nettles is bright, earthy, and features a special springtime herb—stinging nettle. Rest assured: the fermentation process removes the sting of the nettles. You’re left with a kraut that’s pleasantly grassy and full of bioavailable vitamins and minerals. What is stinging nettle? Stinging nettle is one of the first plants to emerge after…