Ways to Eat Your Ferments

This is creamy, cheesy comfort food with a spicy, funky kick that keeps it from being cloying. The kimchi adds brightness and complexity to what can sometimes be a one-note...

Pasta and kimchi might seem like an odd couple, but remember: Italy has a long tradition of pairing pasta with fermented, acidic ingredients. Think puttanesca's capers and olives, or the...

In the heart of Central Europe, where the Styrian hills roll across Austria and Slovenia, there's a culinary tradition that's as practical as it is delicious.

Thread the ingredients onto the skewer in this order: olive, anchovy (folded if long), guindilla. The traditional Gilda is exactly this – nothing more, nothing less.

Nourishing without weighing you down, and as easy as making a sandwich (particularly if you have pre-cooked rice in the fridge. (See notes)

Save your sourdough discard! This little recipe stems from a love of kimchi and cheese - warm, gooey and delicious.   - a little shop in Maine called ONGGI. My bestie...

Okonomiyaki always has shredded cabbage in it so it’s a great way to use up your leftover shredded cabbage from sauerkraut making. You can chop and mix 'Gari' - fermented...