Lately I've been trying to learn some authentic korean food recipes to remember my heritage. Today, I'm sharing my mom's 김치 / kimchi recipe.

Brinjal or Wambatu Moju or Sri Lankan Eggplant Relish was one of my very favourite accompaniments for curry when I visited Sri Lanka last year. Eggplant is cooked down until sticky sweet and delicious and this is one of most delicious ways to eat eggplant. This is a pushy recipe Dear Reader if you love curries!

Here are 25 kid-friendly fermented foods that are probiotic and delicious! Salty or sweet, this list has something for everyone.

This chilli sauce is big — big flavour, big kick, big reward. The name, however, derives from the fact that the recipe was given to me by my brother-in-law, Jim, Jimbo to me, but often known teasingly as Jumbo due to his compact size. I cannot have enough of this. I love it with prawns, with cold chicken, with chips, with everything. For US cup measures, use the toggle at the top of the ingredients list.

Adapted from glutenfreeliac

I have been into Moroccan food lately and in particular tagines. A tagine is a clay pot that is really good at braising and any dish made in a tagine is also called a tagine.

The recipes in this collection feature herbes de Provence, a blend of aromatic dried herbs from the French region of Provence that typically includes thyme, fennel, rosemary, marjoram, savory, and oregano, with recipes for classic coq au vin, a French-style split pea soup, mustard chicken thighs, porcini pork tenderloin, and more.

This back pocket recipe was one I came up with while staring into the abyss that is my fridge one day. So many condiments, so many! A jar of preserved lemon paste, some chicken and a few spices later we were enjoying one of the most flavorful meals that I’ve been cooking over and over again. I’ve

This boldly flavored fermented kimchi recipe comes from chef Jon Churan, Perennial Virant, Chicago.

Nabak Kimchi is a great mild spring water Kimchi that's simple to make, pretty to serve and is great first kimchi for kids. Only 6 ingredients needed!

This is my mom's traditional Korean kimchi recipe. The best kimchi recipe uses napa cabbage and good gochugaru from Korea.

The wonderful peppery flavour of Nasturtium leaves works really well in this simple and quick pesto recipe, which you could easily adapt for other leaves.

Schmaltz (rendered chicken fat or rendered fat from ducks or geese) is easy to make with fresh fat and adds a unique flavor and texture to many dishes.

Do you love your gut? Inside your intestines live trillions of microorganisms (bacteria and other microscopic living things), and they play a vital role in our health. "Our gut bacteria are responsible for breaking down starches to simple sugars, proteins to amino acids, they produce B vitamins

Learn how to make delicious and healthy jams using ground chia seeds for maximum health benefits. 10 minutes, 3 ingredients, and NO pectin required!

Enjoy a sweet and lusciously thick spread with our Romanian and Moldovan zucusca recipe that's ideal for serving at parties, celebrations, and large gatherings.

A non-traditional meatball recipe that is packed with the flavors of Morocco.

The whole family will love this TikTok pasta recipe. Combining salty feta and sweet and tangy tomatoes, this creamy baked feta pasta is so easy to make and ready in about 30 minutes.

Today's recipe is for braised lotus roots (yeon-geun-jorim: 연근조림), something that my readers and viewers have been requesting for years! The roots taste somewhere between a potato and a radish, and braising them (cooking at low heat in sauce) like this makes for a sweet, salty, and chewy side...

Classic Middle Eastern recipes from hummus and falafel to kofta, labneh, and preserved lemons ~ try something new from this list!

Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew.

Lebanese Shawarma Pickle Recipe with step by step pictures. This is made with Carrot, Beetroot, Cucumber and Radish.

Salvadoran curtido is a lightly fermented cabbage relish. It's a salty, tangy, refreshing and delicious condiment and can be served with pupusas, tacos, bowls or more!

Inspired by our Filled Wool Roll Bread, this recipe uses the same Japanese Milk Bread dough to form adorable mini wool rolls. The soft, pillowy bread is swirled with two flavors of frangipane filling: orange cardamom and raspberry (so your guests can choose!). The mini wool rolls are arranged in a quilt-like pattern in the pan for an impressive presentation. Even if your rolls don’t look perfect going into the oven, they’ll fill out the pan as they bake to create a stunning final product. This recipe was one of our Bake of the Week features for March 2024.

There’s no law that says roast chicken is just for Sunday lunch

This lamb and mint tagine is great with buttered couscous and a little finely chopped preserved lemon peel.

Impress your guests with this beautiful rose-shaped dessert made with lots of soft and delicious apple slices, wrapped in sweet and crispy puff pastry

Mom always knows best.

Miso paste is a funky, salty-sweet, umami-rich paste of mashed, koji-kin inoculated and fermented grains or legumes, that forms the basis of Japanese cuisine.

This tangy cabbage kimchi tastes good with everything, from veggie fried rice to homemade dumplings.

Crispy chicken breasts are coated in a sharp preserved lemon sauce in this flavour-packed dish from the Ottolenghi Test Kitchen team. As seen on James Martin's Saturday Morning.

This Georgian tomato sauce is a favourite condiment with everything from grilled meat to potatoes. Easy to make and packing a lot of classic Georgian flavours, it's sure to become one of your favourites, as well.

A light and tasty apricot quinoa salad packed with fresh herbs.

Make this flavourful relish with whatever veggies are in season. Words: Jane Wrigglesworth This is my version of piccalilli. You can use any vegetable – summer or winter – you have on hand. You can also use almost any spice. My favourites include ground ginger, whole cloves, and mustard seeds. Makes: 2 litres (approx.) Time: 45 minutes (not including waiting time) INGREDIENTS 1kg vegetables (eg cauliflower and/or broccoli florets, chopped parsnip or carrot, sliced celery, chopped brussels sprouts) 1 medium onion, quartered and sliced 1 litre water 2 tbsp coarse sea salt ½ cup brown sugar ¼ cup honey ¼ cup