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Cook with your ferments
Recipes & Tips
Everything we make is alive, so we cook it gently (or not at all). Simple, plant-based ways to turn a jar or a bottle into a proper meal, a snack, or a drink worth showing off.
Kimchi vs Sauerkraut: Origins, Fermentation and Key Differences
Both start with cabbage and salt, yet kimchi and sauerkraut taste worlds apart. Here's how their history, fermentation and flavour differ.
Avocado and Beetroot Tartare with Raw Kimchi
A fresh, colourful no-cook starter: layers of beetroot and avocado brightened with raw kimchi and its juice. Easy, impressive and 100% vegan.
Vegan Kimchi Mayo from Scratch (Egg-Free, with Aquafaba)
A creamy, egg-free kimchi mayo made with aquafaba. Tangy, spicy and ready in 5 minutes, perfect for burgers, fries and sandwiches.
Homemade Kimchi Oil Two Ways: Slow-Cooked and No-Cook
Turn a jar of kimchi into a fragrant, spicy chilli oil. Two easy methods, slow-cooked or blended, for noodles, rice and dumplings.
Is Fermented Food Safe? The Science of Safe Fermentation
Leaving food to ferment on the counter sounds risky. Here is why salt, acidity and good microbes make fermentation one of the oldest ways to preserve food.
10 ways to use kimchi in the kitchen
Kimchi is not just a side dish, it is an ingredient. Ten easy vegan ways to cook with kimchi, plus the one rule worth remembering.
Lacto-Fermentation and Salt: Why Salt Matters in Kimchi
Salt, vegetables and time: that is all kimchi needs. Here is why salt is the quiet gatekeeper of lacto-fermentation, and which salt to choose.
Extra Creamy Vegan Ramen with Tempeh and Kimchi
A rich miso-tahini broth, golden tempeh and tangy kimchi: this creamy vegan ramen is a cosy, umami-packed bowl you can make at home.
The Role of Salt in Fermentation: Kimchi and Tibicos Explained
Why salt matters so much in fermentation: how it shapes the flavour and safety of kimchi, keeps tibicos grains lively, and which salt to choose.
Tempeh and Kimchi Mini Baguette Recipe (Vegan Bánh Mì)
Crispy marinated tempeh, tangy kimchi and a spicy sriracha mayo in a crunchy mini baguette: our vegan take on the Vietnamese bánh mì.
Creamy Beetroot Spaghetti with Kimchi and Lentil Tempeh
A vibrant vegan pasta: creamy beetroot and walnut sauce, tangy beetroot kimchi and golden lentil tempeh. Two ferments, one colourful plate.
Pickling vs Fermenting: What's the Difference?
Vinegar or salt brine, dead or alive? Learn the real differences between pickling and fermenting, and how to spot truly fermented foods in shops.
Mandarin Noodle Salad with Tempeh and Kimchi Recipe
A vibrant vegan noodle salad with glazed tempeh, crunchy kimchi, sweet mandarins and a zesty citrus dressing.
7 Reasons to Add Kimchi to Your Dishes (Plus a Recipe)
Spicy, tangy and endlessly versatile: seven reasons to cook with kimchi, plus our crispy vegan kimchi-tofu balls recipe.
Simple Winter Kimchi Soup with Mushrooms and Rice Noodles
A warming vegan kimchi soup with mushrooms, pak choy, tofu or tempeh and rice noodles. Ready in under an hour.
Creamy Vegan Ramen with Kimchi, Tempeh, Kombucha and Miso
A creamy vegan ramen with five fermented foods: lentil tempeh, kimchi, kombucha, miso and soy sauce. Easy, colourful and full of umami.
Easy Vegan Tacos with Kimchi and Seitan
Quick vegan tacos with seitan, crunchy veg and Ragi kimchi. A colourful, flavour-packed weeknight dinner for two, ready in about 15 minutes.
The Ragi Box: A Fermented Food Box to Gift or Subscribe
Kombucha, tibicos, kimchi and tempeh in one box. Discover the Ragi Box, as a one-off gift or a regular subscription.
Vegan Potato Salad with Kimchi
Our twist on a classic: a creamy vegan potato salad with kimchi, carrots, peas and roasted peppers. Tangy, crunchy and perfect for summer.
Vegan Papet Vaudois with Tempeh and Kimchi
Our vegan take on papet vaudois, the classic leek and potato dish from Vaud, Switzerland, with marinated chickpea tempeh and leek kimchi.
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