Ready-made kimchi can be quite pricey, and it often contains fish sauce. Plenty of reasons to make this Korean flavor bomb at home! Thankfully, it doesn’t have to be difficult at all, especially with my simplified (but still super tasty) recipe. Kimchi is a Korean fermented pickle. There are many different varieties, including ones using […]

Two years ago, my mother-in-law’s Turkish neighbor gave us a large jar full of fermented pickles (tursu). She grows the vegetables herself on her balcony and pickles them in the traditional way. David and I liked the flavor so much that I now regularly make my own tursu. Fortunately, it is not difficult at all, […]

Now that we are at home a lot because of covid, I do one fermentation project after another. Sourdough, vegan blue cheese, kimchi and now sauerkraut! Making your own sauerkraut is surprisingly easy and a nice approachable way to get into fermentation. It is almost impossible to mess up and you do not need any […]

This is a recipe for vegan blue cheese with real mold, which tastes just like a cow’s milk cheese! All you need are a strong blender or food processor, a few simple kitchen utensils, some cashew nuts and the mold culture. This recipe is inspired by the blue mold cheese of Thomas from Full of […]

At the Dutch VeggieWorld fair I gave a workshop about ‘umami’. Everyone knows the basic tastes sweet, sour, salty and bitter, but have you ever heard of umami? Umami is Japanese for ‘savory’ or ‘delicious’ and it is the fifth flavor that people can taste. Japanese cuisine traditionally uses many ingredients that are rich in […]

That’s right, this is a homemade vegan brie with real mold! It’s super creamy, with an strong brie flavor and a firm rind.  This recipe is based on those by Full of Plants and Lecker Planzen. Their cheeses are made almost entirely from cashews. I wanted to have creamier cheese similar to ripe brie, so my recipe has more […]