Loading... Please wait...

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 [...]

Read More »


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 [...]

Read More »


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 [...]

Read More »


Everyday Kimchi

This is the basic Everyday Kimchi recipe and a good place to start in your kimchi quest.  While this recipe takes more than 15 minutes, it is still an easy recipe to make and a great place to start!  Prep Time: 30 mins Jar Size: 2 quarts Ingredients 1 ½ lbs Napa cabbage ½ lb daikon radish (or [...]

Read More »


Asian Slaw with Coconut Water

Please view this recipe being made on our iTunes site or our YouTube page. We are going to ferment packaged coleslaw mix with an Asian spin,.  I am going to go ahead and put the coleslaw mix into our mixing bowl.  I am going to add 1/2 c. of chopped onions to it. I am using pre-cut onions, right [...]

Read More »


View Cart Go To Checkout