All recipes
Step-by-step probiotic fermentation recipes — from raw mango achaar to kanji to kimchi. Every recipe is paired with the kit that makes it foolproof.
Raw Mango Kanji
South Indian Raw Mango Achaar (NO OIL)
Learn how to make traditional South Indian raw mango achaar using mustard, spices, and natural fermentation...
Cabbage Kimchi (Yangbaechu Kimchi)
Cabbage Kimchi, or Yangbaechu Kimchi, is a lighter, faster-fermenting version of the classic Korean kimchi.
Kimchi 5 Ways
One master kimchi method, five seasonal variations — start with classic napa cabbage, then rotate through p...
Napa Cabbage Kimchi (Baechu Kimchi)
Nappa Cabbage Kimchi, or Baechu Kimchi, is the heart of traditional Korean fermentation — a crunchy, spicy,...
Raw Mango Kimchi (Mang-go Kimchi)
Raw Mango Kimchi, or Mang-go Kimchi, is a bold, punchy fusion of Korean fermentation and Indian flavors.
Spring Onion Kimchi (Pa Kimchi)
Spring Onion Kimchi, or Pa Kimchi, is a bold, aromatic Korean ferment that celebrates the punchy flavor of ...
Radish Kimchi (Kkakdugi)
Radish Kimchi, or Kkakdugi, is a beloved Korean ferment known for its crunch, spice, and tang.
Apple Kimchi (Sagwa Kimchi)
Apple Kimchi, or Sagwa Kimchi, is a delightful fusion of sweet, sour, and spicy flavors.