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.
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.
Cucumber Kimchi (Oi Kimchi)
Cucumber Kimchi, or Oi Kimchi, is a quick, crunchy, and refreshing take on the classic Korean ferment.