At once spicy, fruity and a touch exotic, this chutney might surprise you! Very colorful and highly adaptable, you can feel free to personalize it by subbing the peaches with pears or plums!
RECIPES
Fermentation allows you to enjoy garlic while preserving its tremendous nutritional value.
Lemon preserves are a staple of Northern African cooking. Both sour and salty, they are the perfect addition to tajine, couscous and roast chicken. Plus, with only two ingredients, they couldn’t be easier to make!
Part salad and part relish, this not-so-distant relative of sauerkraut is made of fermented cabbage (red cabbage in our case) and fermented carrots. It’s often served as a side to pupusa, a type of thick, corn-based pancake.
A true classic in American delis, traditionally made with slices of roast beef, Swiss cheese and sauerkraut, this sandwich is truly bursting with flavor. Served on rye with a homemade Russian dressing, our version aims to be a tribute to tradition.
To make this kimchi, which is very similar to Kimchi Baechu, nappa cabbage is swapped for daikon radishes.
Pearl onions and carrot half-moons are an elegant, colorful addition to your salads, appetizers and cocktails. Plus, they’re filled with vitamins!
These fermented beet slices are as delicious as they are easy to make. Tuck them in sandwiches, add them to salads or just eat them as a snack! They’ll taste amazing everywhere.
This sauerkraut is a popular, bulked-up alternative to traditional kraut.
This kimchi baechu-based Korean soup is packed with flavor, easy to make and protein-rich, which makes it the perfect meal for those long winter nights.
