Toppings for noodles, fried rice and stir-fries from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 396) by Kirsten K. Shockey and Christopher Shockey

  • fermented vegetables

  • EYB Comments

    See recipe for ferment selections and variations.

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

Accompaniments: Thai basil paste; Burdock kimchi; Carrot kraut [Sally Fallon]; Pickled shiitake; Vietnamese-style pickled scallions; Fermented shiso leaves; Three fermented greens (Suan cai, Fu cai and Mei gan cai) [Pao Yu Liu of Pao Pop N Pickles]

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

    See recipe for ferment selections and variations.

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