Recipes

Curated dishes rooted in traditional food wisdom and modern nutrition science. Every recipe tells a story.

6 of 522 recipes

Cross-Cultural · Korea

Napa Cabbage Kimchi (통배추김치)

Traditional whole-leaf napa cabbage kimchi salted, stuffed with a gochugaru-fish sauce-garlic paste, and fermented for complex sour, spicy, umami flavor

8 hours plus 1-2 days fermentation

Easy

Punjabi · Indian Cuisine

Lassi (Sweet & Salted)

Thick, frothy yogurt drink in two classic preparations

5 minutes

Medium

Thai Cuisine

Sai Krok Isan (Thai Fermented Sausage)

Tangy pork-and-rice sausages from Northeastern Thailand, fermented until gently sour and grilled until blistered

1 hour (plus 2 to 3 days fermentation)

Easy

Korean Cuisine

Kkakdugi (Cubed Radish Kimchi)

Crunchy cubes of Korean radish fermented in a fiery gochugaru and fish sauce seasoning

1 hour (plus 2 to 3 days fermentation)

Medium

Korean Cuisine

Baek Kimchi (White Kimchi)

A non-spicy fermented napa cabbage kimchi filled with jujubes, chestnuts, pine nuts, and fresh vegetables

3 hours (plus 1 to 3 days fermentation)

Easy

TCM · Wellness

Miso Soup with Ginger and Reishi

A three-ingredient Japanese immune tonic, elevated

25 minutes