Rainbow chard kimchi from The Artisan Kitchen: The Science, Practice, & Possibilities of Fermenting, Brewing, Bread Making, Curing (page 22) by James Strawbridge

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to ferment for 1 to 2 weeks.

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