Fermented

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Crunchy, spicy Korean cucumber pickle. This vegan version skips the fish sauce but keeps all the bold flavors. Great as a side dish, on rice bowls, or with Korean BBQ. Ingredients 450 g cucumbers (Persian, Lebanese, or pickling), about 1 lb 1 tbsp coarse sea salt (for salting) 2 scallions, finely chopped 2 cloves garlic, minced 1 tsp fresh ginger, minced 2 tbsp gochugaru (Korean chili flakes) 1 tbsp rice vinegar 1 tbsp soy sauce 1 tbsp sugar or maple syrup 1 tsp sesame oil Sesame seeds for garnish (optional) Optional Additions 50 g carrots, julienned Garlic chives, chopped Instructions Salt cucumbers: Cut cucumbers in half lengthwise, then into ⅛-inch half moons. Toss with salt in a bowl and let sit 20-30 minutes. This draws out water for better texture. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Salt-preserved lemons in Moroccan style. Incredibly aromatic for use in stews, pasta, salads, and more. The entire lemon is edible, including the flavorful, salty “syrup” that forms! Ingredients 1200 g organic lemons (about 10 large), plus juice from 2 additional lemons 200 g salt, preferably unrefined sea salt Instructions Rinse and scrub the lemons thoroughly. Cut two slits from the top almost through to the bottom, creating four quarters that remain attached at the base. Fill the lemons generously with salt. Pack the lemons tightly into a suitable jar (approximately 1.5 liters). Pour the remaining salt and freshly squeezed lemon juice over the packed lemons. The lemons will release more juice within a couple of days, so they don’t need to be completely covered initially. Let the jar stand at room temperature for two days, turning it several times to distribute the salt and liquid. On day three, open the jar and press down the lemons with a clean spoon so they are completely covered by liquid. Make a weight (a water-filled bag works well) and close the jar. Let stand for about one month at room temperature, preferably in a dark place. After one month, move to the refrigerator. You can start using the lemons now, but they get even better with more aging. Rinse the lemon before use if desired, as the flesh is very salty. Notes Uses: Use preserved lemons as a flavoring in stews, pasta dishes, salads, cold sauces, guacamole, or when cooking quinoa/oat groats. Anywhere lemon zest would work, you can use preserved lemons. The entire lemon is edible, including the salty “syrup” that forms! ...