Fermented Food Adventures & Recipes
This delicious hot sauce is also super versatile. You could have it on ribs, burgers, chicken (hello wings!), in stir fries, and more. But it’s also simply divine on top of some vanilla (or berry) ice cream. Beware that one is dangerously addictive. The other fun part of this recipe […]
This is mostly a pickling & fermenting blog, but sometimes I feel the need to post other recipes I’ve developed if I think they’re just that good. I’ve been making pumpkin muffins for years and little by little have tweaked the recipe to become what I think is a contender […]
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 […]
Muhammara is like a fancy, lesser known cousin to hummus and baba ganoush. It likely originated in Aleppo, Syria, but is used all over the Levant. It has a lot of ingredients but they’re perfectly balanced to create a distinct and absolutely delicious flavor. Once you go muhammara, you may […]
Isn’t it great when something really healthy also happens to be delicious? Mung bean srouts on their own may be pretty bland, but with this preparation popular in Korea, you’ll have yourself a crunchy, tasty, and in this case spicy side dish to go with your Korean barbecue or really […]
There are so many amazing vegetarian Indian dishes using paneer cheese as the protein. Probably the first one I can remember ever having is Palak Paneer (literally “Spinach Cheese”). It’s always been one I loved, for its deeply spiced and layered flavor. I also enjoy the comforting texture of this […]
What’s so wonderful about paneer cheese (besides how it’s healthy, fluffy, satisfying, and doesn’t melt) is how easy it is to make at home with common kitchen ingredients and equipment. For this reason, it’s an ideal choice to enter the foray of homemade cheese making. What’s more, it is a […]
Sometimes we find wonderful things that are greater than the sum of their parts. I find this particularly true in the realm of food & cooking, where ingredients or dishes from disparate places or cultures can meld incredibly well with others. This has culminated in the delicious world of fusion […]
Although I have made various kimchis keeping the leafy stems and greens attached to my produce (or fermented the leaves separately), I’ve never been able to source true chonggakmu, which literally means Bachelor radish. But then again, all radishes grow leafy tops which are edible. So at a certain point, […]
One kimchi that has stood out to me for years for its unique & floral flavor is kkaennip kimchi, or kimchi of perilla leaf. This can also be called sesame leaf (though it’s not in the same family as the sesame plant that makes sesame seeds). In fact, perilla leaf […]