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...

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...