When most people think of fermented foods they often think of sauerkraut. But there is another fermented cabbage dish that is just as tasty and versatile. Kimchi is a Korean staple first created as long ago as the first century BC. It is a pungent, sour, and spicy dish that makes its way onto most Korean … Read more
Kimchi sounds so exotic, doesn’t it? I never dreamed I could make it at home. But in this post, Monica convinces me that I can. If you love food with a kick, try this homemade kimchi recipe. It’s fast, easy, and delicious. Kimchi is one of the most commonly known fermented foods. It’s a staple … Read more
Kimchi is a Korean staple made from fermented napa cabbage, daikon radishes, garlic, salt, and delicious spices. It’s often used as a condiment in rice and pasta dishes, in soup, or on eggs. I’ve even spotted it at a local food truck being served on top of french fries! Along with sauerkraut, kimchi is probably … Read more
Like coleslaw? Let’s take it up a notch and ferment it. Better yet, add some heat, and you have Curtido, Kimchi’s Central American cousin. Try this recipe to learn how to make Curtido and you will want it again and again. Curtido is a fermented cabbage, carrot, onion, and hot pepper dish that serves as … Read more
In a previous post, I talked about the principles behind reducing salt in your ferments to meet the needs of someone on a low-salt diet. Making ferments is part science and part art. Typically, if a few principles are adhered to, the amount of salt in a recipe, like this one for no salt kimchi, can successfully … Read more