A super versatile, earthy vegan xo miso sauce made with toasted oyster mushrooms, dried shiitakes, chillies, garlic and miso.
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Eat this punchy kraut with tacos, bean stews, on burgers, in sarnies. Ace with carnitas and chicken Milanese.
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These little fellas are a delight.
I make them every summer.
Tangy, sweet, sour, briny, tingling taste.
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Super versatile, lacto fermented pickle.
Giardiniera literally means ‘from the garden’ so feel free to swap in veggies and aromatics/herbs from your garden or fridge drawer.
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That beautiful brine you’ve created can be used in so many ways.
Don’t ever ditch it! It’s like liquid gold.
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