Fermentation

This garlicky, spicy kimchi adds daikon radish cubes for variety and uses miso instead of fish sauce to make it vegan.

This easy dairy-free cheese uses raw cashew butter instead of soaking and draining cashews for faster prep.

A short fermentation gives this fragrant chutney a tangy bite. You can use nearly any combination of fruits; mango is traditional, or try apples, plums, peaches or pineapple. Vary the spices: skip the jalapeno, and add cardamom and cinnamon for a sweeter version.