One of my favorite things about spring is the abundance of radishes. This radish kimchi was my first preparation for our wedding reception!
Plant-based food can be savory, creamy and cheesy. A brief cashew fermentation develops deep savory flavors that can’t be beaten.
This dressing is incredibly delicious and puts Ranch dressing to complete and total shame. I made this recently when I was craving pimiento cheese but wanted to produce something that was more of a sauce or dip than cheese spread, and this dressing was born!
I really love the flavors of this kimchi: tangy pumpkin and dark leafy greens fermented with bright ginger, fall apples, and chiles.
Here’s a recipe for a unique kimchi I made using garlic scapes and radish sprouts. It’s delicious, probiotic, and a great topping for chicken tacos and rice bowls!