Whether or not you normally love eggplants, if you like soy sauce and Japanese pickles, I am confident you’re going to LOVE these. I have a cucumber shoyuzuke recipe here at the blog that I also can’t get enough of, and I’ve never had someone make or try it yet […]
The world of Japanese pickling and fermenting is so expansive and complex. I dabble in a lot of different things ferment-wise and have barely scratched the surface of Japan’s rich offerings in this regard. But rather than become overwhelmed and possibly give up before even starting, hopefully you will see […]
Although chayote originated in the region of Mexico & Honduras, it has swept Asia by storm in recent years. It is frequently referred to as choko in many Asian countries. I have loved and been making both Korean (jangajji) & Japanese (shoyuzuke) style soy sauce pickles for a while and […]
Are you ready for a pickle with the perfect marriage of umami, tangy, sweet, and crunchy? Look no further. Jangajji (Korean pickled vegetables) are, flavor-wise, a cousin to my Japanese shoyuzuke cucumber pickles, which I certainly also recommend you trying out with your crops from this summer! However, the pickling […]
Are you ready to bring your cookout to the next level? Every so often I need to put up something here that isn’t fermented because I just love it so much and feel the burning need to share. Today we are talking… GALBI! In my college days, I was lucky […]
