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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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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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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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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Ghost pepper (or Naga Jolokia) hot sauce

I have to admit that I have been looking forward to giving these damn hot Ghost peppers a good blitz […]

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Blaukraut with apple

Red cabbage is packed with anthocyanin (antiviral properties!) and vitamin C. I am actually not a big fan of the […]

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Fennel and turmeric ferment

This fennel-turmeric ferment is one we are making often at Fermenthings (inspired by the @itinerairebisgourmand recipe). The bright yellow of […]

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