Fermented or Pickled

You can “kimchee” all kinds of vegetables and Mom tried it out with sayote thinking it would just be a fun project at being creative. But it turned out fantastic! Just like how pickled sayote is the lighter version of pickled mango, sayote kimchee is also the lighter version of…

We have a lot of papaya trees in our yard. Mom always makes sure we have them because they practically give fruit away for free. The fruit to yard space ratio is exceptional considering papaya trees only need about 2 feet to grow one tree. Right now she has 5…

Mom reserves cabbage kimchee for those days when we’re totally out of kimchee and she doesn’t want to spend a lot of time making it. This particular kimchee recipe uses the common green cabbage that you can find at any grocery and is super quick and easy to make. Because…

If you’re in the mood for a cheap, tasty, and refreshing salad, give this pickled wakame (seaweed) salad a try. It’s a very simple recipe and it only cost us $1.50 for 1 frozen bag of wakame (Mom got these bags of frozen wakame at Don Quixote). Aside from the…

Mom takes Japanese tsukemono up a notch by adding some spicy sichuan peppers to the mix. These are my favorite so far! These pickled cucumbers last for a really long time in the fridge. Plus, they only get yummier as time goes on. The pickling sauce really soaks in and…

It’s been raining a lot here in Hawaii, which means the farm has been exploding with cucumbers. With the excess of cucumbers arriving at our house, Mom decided she’d spend the weekend making different kinds of tsukemono (Japanese pickles). This cucumber tsukemono recipe features mustard seed and celery seed for…