Fermented Food Recipes: Oi Sobagi (Stuffed Cucumber Kimchi)

Jonell Galloway

The Rambling Epicure is a daily international food chronicle, and the first online newspaper to follow global food trends and news.

Based in Switzerland, The Rambling Epicure joins the voices of food writers and artists from around the world who are interested in promoting a mindful, responsible approach to real food shopping, cooking, and eating, as well as food politics, safety, history, art, literature and philosophy.

We sponsor this project through freelance writing, editing and publishing; custom-tailored culinary tours, cooking classes, and tasting events; recipe development and testing; book reviews and sales of recommended books and products, and seminars and workshops on the various subjects we cover. Thank you for supporting us.

• Fun at an Insurance Company Dinner.
  Source: The Old Foodie | Published on 2013-05-22
• What Can’t You Make With Chickpeas?
  Source: Mark Bittman | Published on 2013-05-22
• Calliope’s Chocolate Hazelnut Ice Cream
  Source: The New York Times Diner’s Journal | Published on 2013-05-22
• What We’re Reading
  Source: The New York Times Diner’s Journal | Published on 2013-05-22
• How to Clean a Soft Shell Crab
  Source: The New York Times Diner’s Journal | Published on 2013-05-21
• Front Burner
  Source: The New York Times Diner’s Journal | Published on 2013-05-21
• Feeling Supersonic: Give Me Gin and Tonic
  Source: The New York Times Diner’s Journal | Published on 2013-05-21
• It can be done! Onion Candy!
  Source: The Old Foodie | Published on 2013-05-21