KimChi Slaw w/ Cilantro & Lime Recipe #5

~ KimChi Slaw w/ Cilantro & Lime Recipe 5 ~ Raw – Vegan – Fermented This recipe uses an already made kimchi to make into a quick slaw.  It’s great for those who like kimchi but can’t handle the heat or for those who have not had kimchi before.  It combines the bold flavors of … Continue reading KimChi Slaw w/ Cilantro & Lime Recipe #5

~ Daikon Radish Halves w/ Pears Pickled in Clear Broth – KimChi Recipe #4

~ Daikon Radish Halves w/ Pears Pickled in Clear Broth ~ Dongchimi Kimchi (Traditional) This recipe is another classic winter favorite, also traditionally made during the Napa cabbage harvest, kimjang. This refreshing white kim-chi is a perfect contrast to hot, spicy soups and hearty wintery meals. Koreans prize the deep, savory, clean flavors of the … Continue reading ~ Daikon Radish Halves w/ Pears Pickled in Clear Broth – KimChi Recipe #4

Stuffed Cucumber Kimchi – Recipe #3 Oi Sobagi (Traditional)

Oi Sobagi – Stuffed Cucumber Kimchi (Traditional) Fermented – Raw – Vegan   This is a nice and easy to make quick kimchi. Classic for the summertime and are served stuffed to compliment a main dish; they are not quite a condiment and not quite a snack. The contrasting colours make it great to brighten … Continue reading Stuffed Cucumber Kimchi – Recipe #3 Oi Sobagi (Traditional)

Instant Apple, Pear, and Persimmon Kimchi (Traditional Winter Type)

~ Sagyua, Gaam, Bae Kimchi ~ Instant Apple, Pear, and Persimmon Kimchi (Traditional Winter Type) A trio of fresh seasonal fruits plays the roll of combining the sweet, savory, and spicy by using a combination of sweet autumnal fruits. Feel free to use what is regional to your area. Choose young, firm fruits and crisp, … Continue reading Instant Apple, Pear, and Persimmon Kimchi (Traditional Winter Type)

Kimchi Traditional Korean Style Recipe

I was asked for a kimchi recipe…Korean kraut! This is close to a traditional Kimchi…there are many types of kimchi, but when people in Korea say kimchi, they mean this style.   Recipe? I never really follow one.  But here goes…   – 2 large heads of Nappa cabbage. Quarter and soak in a heavy … Continue reading Kimchi Traditional Korean Style Recipe

Punjabi-Style Cabbage with Spices

Fermented – Vegan This Punjabi-Style Cabbage is an easy cabbage recipe that infuses your meal with the flavors of Punjab, a region in India. It can be made in the slow cooker, but when sauteed on the stove top it only takes about five minutes to throw together! Most Indian food recipes require a lot … Continue reading Punjabi-Style Cabbage with Spices

Kim Chi Recipe #1 – Mother In-law’s Kim Chi – Baechu Gutjori (Traditional)

Mother In-law’s Kim-Chi Baechu Gutjori (Traditional) Koreans celebrate the first fall Napa cabbage harvest with this style of Kim-chi.  It may be eaten right away or aged for a time. This style is enriched with both the land and sea with a base of beef stock and sea foods of oysters, salted shrimp, and anchovy … Continue reading Kim Chi Recipe #1 – Mother In-law’s Kim Chi – Baechu Gutjori (Traditional)

To Error is Human…

Making cultured foods and beverages are not hard if one follows some basic rules, common sense, and of course safety factors. Our ancestors have been doing this all around the world for a 1000 years or more. Wild fermentation can produce some great ferments, however, the results can very from batch to batch depending on … Continue reading To Error is Human…

Support the Cultured Foods & Kombucha Bank

Greeting home brewers, culturist, and foodies, my name is Nirinjan and we are looking to expand our production space/bank to maintain more traditional fermented culture starts. We have collected many traditional cultures from around the world, such as yogurts, kefir, kombucha, and even spores. Our goal is to maintain these cultures and bring access to … Continue reading Support the Cultured Foods & Kombucha Bank