Small Batch Sauerkraut

Sauerkraut is a nutritional powerhouse that incredibly tasty to boot. It's the way people have been preserving cabbage for generations and is high in vitamin C.

Baechu Kimchi (Napa Cabbage Kimchi)

Spicy, fermented Napa cabbage kimchi can be eaten at any stage of the fermenting process: My preferred aging time for baechu kimchi is between two and three weeks, when it has acidic funk and slight effervescence, but the vegetables retain their textural crunch.

Bran-Fermented Vegetables from 'Mastering Fermentation'

Even if I'd never tried making salami or kombucha before doesn't mean I haven't put it into my body at some point. But these bran-fermented vegetables are a different story. Called nuka in Japan, they're traditionally made by burying relatively dense vegetables, like daikon or carrot, in a salty fermented rice bran mixture fortified with kelp, miso, and/or beer. The vegetables take only a day or so to ferment, and emerge from the bran relatively crisp, tasting lightly of salted sourdough.

Lacto-Fermented Dill Pickles

Use lacto-fermentation to produce classic dill pickles.

Choucroute Garnie à l'Alsacienne (Alsatian Braised Sauerkraut With Mixed Meats and Sausages)

Meat and sauerkraut: It's a combo we all know and love, but no version takes it to such exalted heights as Alsatian choucroute garnie. Making it requires knowing a thing or two about all the cuts of meat involved and how best to handle them. This recipe will ensure that your lean cuts don't dry out and that your tough ones become meltingly tender.

Homemade Vegan Kimchi

A vegan kimchi that uses a dollop of miso for a savory kick.

Fermented Radish Slices

Fermented radishes are crisp, tangy and require just salt, water and sliced radishes to make. Beneficial bacteria transform the sugars and starches in the veg into tart lactic acid, creating a pickle that tastes good and is good for your digestion to boot.

Mother-in-Law's Signature Kimchi from 'The Kimchi Cookbook'

Napa cabbage is the backbone to many a kimchi recipe, so it seems natural to begin a kimchi-making adventure with a leafy ferment. In Lauryn Chun's The Kimchi Cookbook, she presents a recipe for the house pickle from her company, Mother-in-Law's Kimchi. As she writes in the intro to the recipe, Chun's recipe is a variation on a fall harvest kimchi, typically eaten fresh, immediately after mixing. Chun prefers to ferment the mixture of chile flakes, salted shrimp, garlic, ginger, and cabbage for ...

Spicy Cabbage Slaw

This spicy cabbage slaw, somewhere between what you'd get at a Mexican taqueria and a Haitian-style pikliz, is flavored with habanero chili and a hint of allspice. It's essentially a quick-pickle recipe that comes together in minutes, but goes a long way to adding crunch, freshness, and heat to sandwiches, tacos, or burgers.

Quick Curtido (Salvadoran Cabbage Slaw)

What sauerkraut is to a dog and kimchi is to a Korean pancake, curtido is to a variety of Latin American dishes. Traditional curtido is prepared days in advance of when it'll be eaten, enabling it to develop a fermented tang. This shortcut version is a nice fallback when you don't have time to think ahead.