Fermented Food Adventures & Recipes
In the summer, I start to grow more cucumbers than I can even pickle. It might seem like a travesty, but there’s many things I can do with these surplus cukes, which is great, because my pickles last me all year anyway. One tasty treat is a cucumber vodka and […]
“Baharat” is simply the Arabic word for spice, and can refer to an amalgam of spices such as my recipe I’m putting up today. Variations can be seen all across the Middle East, not just from region to region, but home to home. My recipe is quite representative of a […]
It’s hard to decide which part of this sauce is more alluring… the color or the taste. Unlike tahini, hummus has risen in popularity in the US so much that it’s now a multi-billion dollar industry. Tahini is available as it ever was, but it has never quite enjoyed the […]
Cherry season is short and we are in the midst of it! Although fresh cherries are amazing and good on and with so many things, pickling them is a great way to not only preserve them beyond the season, but augment their flavor into something out of this world. You […]
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 […]
If there’s anything possible to love more than the look and color of this pickle, it’s the taste! I really love the balance of the flavors. The beautiful color is derived from the addition of beets, which are delicious pickled too. To maintain its very subtle sweetness, I made this […]
Are you tired of the same old sour cream & onion chi dip for your party? Are you a lover of garlic dill pickles? Well then, you need to get on the dill pickle dip bus! As you no doubt are aware, homemade dill pickles have a complex flavor which […]
This video shows an easy process of making peach simple syrup from store bought juice and it also shows a more work-intensive method by juicing your own peaches. Both are great, but if you have the time and a juicer, that was the preferred syrup. Stay to the end to […]
Who else loves that combo of fresh, tangy & creamy that is Green Goddess dressing? Green Goddess originated in the Palace Hotel, San Francisco, in 1923, and utilized mayonnaise as the base for its smooth, creamy consistency. Newer recipes often replace the mayo in part or whole with sour cream […]
This video explores the entire process of making cubed radish kimchi, from planting Korean radish seeds to harvesting and turning it into kkakdugi (cubed radish kimchi). You won’t believe how crunchy and flavorful kkakdugi is when you harvest and turn into kimchi the same day! But even just starting with […]