Fermented Food Adventures & Recipes
I’ve baked a lot of rye breads over the years… if you look through the many rye recipes I’ve put on the blog, I’ve got classic Jewish rye, pumpkin pumpernickel, coffee-infused rye (today’s recipe also uses coffee!), Marmite-infused rye… even one with stout beer, cheddar cheese, and caramelized onion! So, […]
Are you insane for pho noodle soup like I am? The symphony of flavors sometimes is just mind-boggling, how it all comes together so magically. Pho has been part of my cooking DNA ever since the five years I spent working off Buford Highway in the Atlanta area, eating my […]
Low Acid, Big Flavor, tailored for those struggling with gastritis, GERD, common heartburn and just typical ongoing tummy discomfort, grew out of a very personal chapter of my life. People sometimes assume that all the pickles, ferments, and hot sauces I’ve made over the years must caused my gastritis (inflammation […]
When I first published this dhokla recipe in Insane in the Brine: The Official Cookbook, I honestly wasn’t sure if anyone would ever make it. It’s one of the more involved recipes, and I’ve always wondered whether the complexity scared people off. It has always annoyed me a bit, as […]
(Note: all my recipe posts have an ad-free, text-only recipe card .jpg freely printable & downloadable at the bottom, just scroll to the end) It’s not surprising that low‑acid or non‑acidic natural foods like eggs and avocados are often featured as top choices for stomach inflammatory conditions such as gastritis […]
People know me for pickling and fermenting, but the truth is my obsession is bigger than that. I’m hooked on food preservation and what I call food augmentation. Curing, smoking, brining, drying… anything that transforms an ingredient and enhances any of its qualities. This smoked salmon started as a simple […]
I put a ramen noodle soup recipe in my first cookbook (click here to check it out!) — and yes, it even had a ramen egg with a recipe for that as well using miso paste and a lot more — but that version is honestly more work than most […]
When I first published this fermented lentil soup in Insane in the Brine: The Official Cookbook, it was one of those recipes a lot of people told me warmed them in the winter! But the funny thing is that it’s not exclusively a “winter soup” in my opinion. It has […]
This recipe appeared in its original form in Insane in the Brine: The Official Cookbook. Although some recipes are now found here, the book still contains about a hundred recipes not available anywhere else. To avoid ads in my articles, scroll to the very bottom where you can always find […]
Note: to bypass all ads, all my posts have a text-only, ad-free, downloadable/printable jpg recipe card at the very bottom. Matzah ball soup has always been one of those dishes that carries memory as much as flavor. After my incredibly talented and creative mom, Jane, passed away this year, I […]