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Recipes

1504 records with their sources, across 11 categories.

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Recipes

55 recipes

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Illustrative serving of quick Dongchimi: thin Korean radish discs in chilled, pale apple-onion broth. Not a photograph of a particular fermentation batch or a validated safety endpoint.

Quick dongchimi with apple broth

A modern broth-forward radish-water kimchi cooks apples and onion into the fermentation liquid.

Korea · Modern method
· Vegetables
Whole lacto-fermented green beans submerged in a clear glass jar of pale brine, with optional dill and garlic.
Elevated risk

Lacto-fermented green beans

Whole green beans fermented in a salt brine, with dill and garlic as optional seasonings, staying crisp as they sour.

Modern method
· Vegetables
Whole cabbage heads submerged in plain brine under a fitted weight in a clean fermenting tub; an illustrative depiction of the FAO method.

Whole-head brined sauerkraut

Cored cabbage heads ferment intact or halved under measured brine, with repeated surface checks over six weeks.

Modern method
· Vegetables
Yeolmu mulkimchi, young summer radish greens in a pale, chili-seasoned broth.

Yeolmu mulkimchi

Summer water kimchi of young radish, seasoned with fish sauce and chiles, brined in salted water with cooked flour.

Korea · Traditional method
· Vegetables
Whole hot-smoked mackerel with a small opened section showing its cooked, flaky flesh.
High risk

Smoked mackerel

Whole mackerel brined for up to a day, then hot-smoked over beech and alder until the oily flesh takes colour and smoke, in a Czech smokehouse recipe.

Czechia · Modern method
Fish and seafood