Fermented foods and “gut health” can sound complicated. Many of my students tell me they're curious, but don't know where to start – spicy kimchi feels too strong, and sauerkraut is a bit much. I feel you! I also started with very simple, gentle recipes  that fit into my normal cooking flow.This water kimchi-style pickle is one of them: you use vegetables you already have, and rice-rinsing water  you usually throw away. No special tools, no strict rules – just a light, quietly fermented side...

<Japanese Mixed Rice with Jako, Sesame Oil & Seaweed/ じゃこの混ぜご飯> ▶Serves 2 Ingredients 1 1/2 cups cooked Japanese white rice (warm) 2 tbsp...

<SHIO-KOJI KINOKO/ きのこの塩こうじ和え > ▶Vegan ＜Yield>   2 servings <Prep time>   3 mins  <Cook time>  5mins <Ingredients> 6 pieces shiitake...