New to fermenting? Radishes are great place to start. These versatile little jewels just love the ferment action and lose some of their heat when fermented, instead taking on a much more mellow but zingy taste.
This tasty little kim chi recipe is truly maximum reward for almost next to no effort. Wait patiently for a few days for the ferment to take place and you’ll have your taste buds buzzing contentedly and your body will bloody love you for it.
My love of fermented food is something that only continues to grow and grow. Aside from all the wonderful health benefits, the fact that fermented food just taste so damn good is essentially what keeps me going back for more. So you have your kim chi, now what do you do with it?! People often ask me what they can do with their kraut and kim chi. This tasty little kim chi pancake recipe is truly maximum reward for almost next to no effort. It’ll have everyone enjoying kim chi, even the kids) and it is perfect as an entrée or side dish. Makes 4 pancakesPrep time 10 minsCook time 10-15 mins What You Need 1 cup kim chi store...
Take you salsa to the next level by giving it the fermented treatment. Fresh, tangy and flavoursome, this zingy recipe will add a punch of flavour and loads of good-for-your-gut probiotics, while making the most of tomatoes when they’re at their best.