Fermented Food Adventures & Recipes
For starters, I made a Pho-spice Reuben sandwich and all the components were made from scratch, except the bread and swiss cheese. Although Russian dressing is the traditional spread on a Reuben, Thousand Island is also a popular substitute. So, I made both types of dressing, and I thought they […]
Don’t you just love those bright pink onions on your tacos? (And also the escabeche of hot peppers, carrots, radish, etc. common to Mexican restaurants?) I’ve been asked how to get that really striking shade of pink before and the answer is simple. Besides using red onions, for a real […]
In case you didn’t know, I love Pho soup. Did you know pho is pronounced “fuh”? There’s a restaurant here in the Atlanta area called “What the pho?” and I’ve heard of one called “Pho King Awesome.” (My all-time favorite pho place, by the way, is here in Atlanta and […]
Do you love licorice like I do? I absolutely love the sweet, savory umami flavor of these pickles! Last summer I made a batch of my lacto-fermented garlic “dill” pickles but instead of the dill I used tarragon. Tarragon, if you haven’t tried it, has a distinct flavor, similar to […]
Mayonnaise gets a bad rap. And although I’ll probably never feel totally comfortable calling it a health food, besides doing wonders for a lot of dishes, it really can be something not to stress over when eaten in moderation. That is, when it’s been prepared in a healthy way. Typical, […]
Russian dressing is good on so many things (burgers, fries, wings, hot dogs, brisket, sandwiches, and much more). I made it most recently to use on an epic Pho Reuben sandwich which incorporated many fermented and pho-spiced components. That Russian dressing, which is featured in this post, used several fermented […]
The Ultimate Pickle Jar. Aka the “Pickle Pusher.” I’ve talked about this product in some of my posts and I just wanted to take a minute and state that, for a couple bucks more than a fermentation weight, you are getting an invaluable fermentation tool. Some of my ferments, like […]
Unless you’re new to this site, you may know I have a thing for Montreal Steak Seasoning. In fact, I love it for so much more than just steak that it’s a regular in my ferments. Unlike the store versions which can have some anti-caking agents or other ingredients bad […]
Really, who doesn’t want to try pho-spiced ketchup? (Besides my wife, I mean.) I’m telling you, it’s absolutely brilliant. Or a Russian dressing made with said pho ketchup, in which the dressing is also made using your own delicious, Paleo-friendly mayo, fermented hot sauce and fermented horseradish? Which then goes […]
Are you ready for pickles with no skin and no seeds? You can even do this to the big salad cucumbers you normally would never use for pickles, and come away with something amazing! I love this recipe for a lot of reasons. One is that, although it is not […]