Since I discovered these, they’ve become habitual: I keep chickpea flour on hand at all times, and I make these when I can’t think of anything else to make. They’re neutral enough in flavor that you can eat them any time, topped with just about anything.

You can increase the water …

Spicy fermented cucumbers in the style of kimchi.

The title is a bit of a misnomer: this isn’t my first batch of fermented peppers, but it is the first one where I actually took notes.

My first attempt at homemade dill pickles.

A seasoning paste that can be rubbed on vegetables destined to become kimchi.

Simple, classic Korean spicy fermented cabbage.

Shredded, scattered hash browns made with parsnips instead of potatoes. Here I describe the most basic form of these I’ve made, but you can add in pretty much anything before frying.

Anything starchy or fribrous (carrots, squash, celeriac, etc.) can be shredded in with the parsnips. Anything …

My first batch of miso. Relatively traditional: just soybeans, koji, salt, and time.