Cucumber kimchi

Take some beers, put them in the fridge and by the time they are chilled, you will have your next […]

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Zucchini kimchi

If you have kimchi paste at hand, this spring kimchi is ready in no time and so easy. Zucchinis are […]

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Savoy cabbage kraut

I love Savoy cabbage. The thick green leaves are so good in winter stews or just thinly sliced and wilted […]

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Kimchi paste

Kimchi, the soul food of Korea, is rapidly conquering the rest of the world. With good reason. Packed with good […]

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Fermented squash and sesame dip

The recipe from Cortney Burns fermented squash and sesame dip (Saveur nr. 193) is time-consuming. She is using things like […]

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Lemon-dill kraut

This is an extremely tasty version of the ‘usual sauerkraut’ but with that little extra freshness from the lemon and […]

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Lemon Verbena-Kukicha Kombucha

Nearly all kombucha brewers will tell you that tea is, next to cane sugar and filtered water, an indispensable ingredient […]

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Beets & Beluga lentil salad with kombucha-vinaigrette

This salad has been a staple through the winter at our lazy Sunday brunches, full of earthy flavours countered by […]

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Fermented Topinambur

Topinambur, sunchokes, Jerusalem artichokes, earth apples or sun roots… the names given to this somewhat strange tuber are nothing short […]

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Hot Cinnamon Quince Ferment

The Shockeys call quinces ‘badass pears’ in ‘Fiery Ferments’ and although they don’t taste anything like a pear, their perfume […]

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