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.
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...
A tasty vego alternative to the meat eaters fav. Best enjoyed with an ice-cold beer and topped with kimchi or pickled daikon. This recipe is finger-licking good in the best kind of way.
Cauliflower is a versatile beast, from silky smooth purees and soups, to gratins oozing with creamy cheesey goodness, the humble cauliflower will be your new best friend when it’s given the barbecue treatment.
