Kimchi Kraut and Vegetables.

No shredding, no squeezing, no mandoline required — just patience, salt, water, and time. The result is tender, tangy, and versatile.

Discover the vibrant flavors of WATERMELON RIND KIMCHI.This unique recipe transforms usually discarded rinds into a crunchy, tangy side dish. With simple ingredients and easy steps, you can create a...

Discover the delightful process behind Gajar Ka Murabba गजर क मरबब Indian Carrot Preserve, a traditional North Indian treat that combines Ayurvedic benefits with osmotic preservation. Learn how to make...

Made with different paste ingredients than we'd usually use in a kimchi -  a vegan paste with smoky depth instead of traditional gochugaru. Can we even call this a kimchi?...

If you've been walking past okra at the market, wondering what to do with those elegant green pods, let me tell you: your gut will thank you for bringing them...

Discover the simplicity of making DAIKON KIMCHI 깍두기 KKAKDUGI, a quick-fermenting, crunchy delight perfect for pairing with rich soups. With easy ingredients and a straightforward method, you'll enjoy a fresh,...

Oi sobagi is typically made by cutting cucumbers lengthwise into quarters (but not all the way through), then stuffing the cuts with the spicy kimchi mixture. It looks impressive and...

This is a wildcard - sweet, spicy, funky, and absolutely addictive - the combination works brilliantly: the pineapple's natural sweetness and acidity play beautifully with gochugaru's heat and the fermentation's...

Jujubes have been used in traditional Korean medicine for centuries to calm the spirit, build blood, and support women through life transitions. Perfect if you're navigating perimenopause or menopause and...

Turnips + salt + time = tangy, crunchy, earthy love

El Salvador's answer to sauerkraut - a bright, crunchy fermented slaw that's the perfect foil to rich pupusas and grilled meats. This version uses homemade pineapple vinegar (see recipe) for...

Instead of skewering anchovies, guindilla peppers, and olives, we've woven those briny flavours directly into our freshly fermented cabbage. The arame brings the umami depth of the sea (without the...

This combination of beetroot, cabbage and horseradish sauerkraut is sour and slightly sweet, and goes particularly well served with (kefir) crème fraîche on a potato latke or cream cheese on dark...

This beautiful recipe came from a collaboration with the wonderful Tei who ran food show at the Korea Festival in Melbourne, 2019. Note: You'll need a cooktop to cook the...