Fermented vegetables taste really good, but how do I eat them now?
bring life to your plate and your daily diet - with delicious and simple recipes
spicy sriracha
Sriracha Brussels sprouts with light grain rye and mountain lentils from Good Crop
This Brussels sprouts recipe from Good Crop is not only quick and easy to make, it hits all the flavor notes too
daikon kimchi
Fried pakoras with "the original kimchi
"fry the original kimchi" Indian style in a batter coat of chickpea flour? Marius shows you how it's done
ingwer karotten
Glass noodle salad with extra freshness through "the ginger carrots".
If it should not be heavy in the stomach, this summer salad is just right
goji rote beete
Rice paper dumplings with the red goji beet and sriracha dip
Alex and Feli from Epifood have once again conjured up something incredibly delicious
kurkuma blumenkohl
Buddha Bowl with oven vegetables and "the turmeric cabbage
Bring life and color to your plate in no time with this colorful vegan veggie bowl
daikon kimchi
Frische Waffeln mit Frühlingszwiebeln und original kimchi
Waffeln und Brunch gehören einfach zusammen und hier haben wir eine koreanisch angehauchte Variante
kurkuma blumenkohl
Couscous salad with apple and the turmeric cabbage
The full load of cauliflower, colorful and summer fresh
ingwer karotten
Linsendal topped with the ginger carrots
Lentil and tomato stew is well tolerated and topped with the ginger carrots simply unbeatable
daikon kimchi
Sandwich with guacamole, salad and the original kimchi
Whether in a salad, as a side dish or as a topping on burgers or sandwiches - all we say is: open the jar, put nature on the plate.