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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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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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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Bay capers

I have the good fortune of having a 5 meter tall beautiful Bay Laurel tree (Laurus nobilis) in my small […]

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Brined Beets

Saying that the book ‘Bar Tartine’ by Nicolaus Balla & Cortney Burns is great, is an understatement. The talent and […]

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Mango-lemon habanero salsa

While leafing through the truly amazing book ‘Fiery Ferments’ from Kirsten K. Shockey & Christopher Shockey, I stumble upon a […]

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