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Pickleback Dressing

Slaw is a great grilling co-anchor: cold, raw cabbage with a creamy, crunch that marries to hot, succulent grilled food. Just a few ingredients to toss and you’re in coleslaw heaven. What’s a Pickleback? It’s a new cocktail combo: a shot of whiskey washed down with a shot of pickle juice. Let’s chase our shredded cabbage with [...]

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Salsa Base: No-Knife Needed [Video]

Let’s get down and pickle some Salsa Base: No-Knife Needed. When the tomatoes are singing on the vine, we’ll mix them with the starter for a fresh and uniquely fermented salsa. This is the definition of Easy-Peasy with pre-cut vegetables available at most supermarkets! Video demonstration at the bottom of this page. Prep Time: 15 mins [...]

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Pickled Carrot And Daikon Radish (Do Chua)

What if I buttonhole you into gathering a few common ingredients and make a simple, soul-filling pickle? Here is my latest top shelf, all-season pickle that will light up your meals in many delightful ways—any time of year. A key tool is the julienne peeler that creates uniform matchsticks of the right thickness for a [...]

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Snow White Pickles

Visions of a winter wonderland inspired this recipe. What if I gathered all white veggies to make Snow White Pickles? The results are DSM - Delicious, Scientific, Magic. Turnip adds a nice pungent tease, great for cutting rich, wintry one-pot meals. Also consider cauliflower, leeks, pearl onions, garlic, and white asparagus as partners. Plan on about [...]

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​Fruta de Pico de Gallo (Spicy Fruit Salad)

A pickle that really surprises! This Fruta de Pico de Gallo (Spicy Fruit Salad) or “rooster’s beak” concoction blazes with sweet, sour, and spicy crunch. Pico de Gallo in Mexico is actually a refreshing salad of raw fruit. Cut produce into thick sticks; a great way to create finger food snacks. It’s also great as a breakfast fruit [...]

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Okinawan Kimchi

Okinawans are renowned for good health and longevity. I created a fusion between Okinawa and Korea by spicing it up with chiles. These ingredients of Okinawan Kimchi (less the chile flakes) are staples on these southern Japanese islands. Introducing sea greens! Arame is like black angel hair pasta, and mild tasting. Sea greens are a key [...]

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Persian Sour Cucumbers (Torshi-ye Khiar Shor)

While traveling in Seattle, I had lunch in a soup-and-sandwich shop owned by a Persian who, much to my dismay, advertised but did not serve soup. He said it was too expensive to take the “soup” off his storefront sign. But I noticed he displayed jars of Persian Sour Cucumbers (Torshi-Ye Khiar Shor), which went [...]

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Blueberry Chutney with Basil & Lime

Now you can wrap your lips around a sweet-tart fruity breakfast cup of fermented fruit and veggies. The base recipe for Blueberry Chutney with Basil & Lime is a foundation for a trove of fruit combos that can also be a dessert, palate cleanser, fruit salad, and more.... Prep Time: 45 mins Jar Size: 1 [...]

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Kimchi: Fermented Vegetables Are at the Crossroads of Art & Science

Note: We now offer Korean chile flakes to make kimchi)Kimchi: Once and Future Food Kimchi is so vital a cultural tradition it has its own character in the Chinese alphabet. First known as chimchae, it translates as “pickled vegetables with salt.” A Korean meal without kimchi is not a meal. These vegetables are mankind’s earliest cultivars—cabbage, [...]

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Kimchi Fried Rice (Kimchi Bokkeumbap)

Kimchi bokkeumbap literally translates as Kimchi Fried Rice. This can be two-ingredient simple, but also loves a few extras if you have the time. This Meal-Maker Recipe is built on our Everyday Kimchi fermentation recipe. Adapted, Original by Jean-Georges Vongerichten, The Kimchi Chronicles Prep time: 30 mins Serving Size: 4 Ingredients 2 TBS. toasted sesame oil 1-1/2 cups finely chopped onion pinch [...]

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