Fermented Food Adventures & Recipes
Here in Georgia we’re lucky to be able to grow some of the world’s greatest peaches. And even though we’re the “Peach State,” our neighbors like Tennessee and North Carolina also grow amazing peaches. This time of year, I love making different dishes with these local and regional fruits. I […]
After I made my kiwi simple syrup recipe, the fun began of trying it on whatever I could. One fav was a cocktail I dubbed the “Kiwi Collins.” I love strong sour and lemony flavor so it’s no wonder a favorite drink of mine is a Tom Collins. (Although I […]
A few times a year I make a bunch of good ol’ classic cole slaw, for a burger & dog barbecue, or with tacos, a pulled pork sandwich, that kind of thing. It’s always delicious; this is my own recipe from scratch and is exactly how I make it. Cole […]
If you’re here on my site, on this page in particular, then it’s a given you love hot & spicy, you love sriracha, and you can’t wait to find even more things to put it on. In this case, we’re also talking what to put it in. Because this recipe […]
Notes to newcomers to fermentation: If you want to get right to the recipe now, you can skip past this background discussion. A friend of my family once commented on how delicious my fermented classic garlic dill pickles looked. So I offered to make him a batch, but to my […]
Can this be my shortest post ever? You need to know what’s in it, how to make it, and some ideas of what it’s good for (besides maybe just spooning it into your mouth at 2 am). Here we go: It’s delicious drizzled on fruit salad, ice cream & frozen […]
This isn’t a ferment recipe per se, although you can absolutely ferment it sitting in a sealed container on the shelf for a day or two or more for some added effervescence and depth of flavor. If you choose the fermented route, I’d suggest adding an additional 1/2 to 1 […]
In case you didn’t know, I already have a “ginger-bug” mojito mixer recipe on this site. The original idea was to combine the wort (the sweetened liquid) with a ginger bug starter culture to produce a lime-mint soda which could also double as a mojito mixer. It’s really delicious on […]
Dill was prized all over the ancient Near East and Mediterranean regions for its medicinal uses and positive impact on health. It also symbolized good luck. Dill is one of those herbs that just seems to work so well in all kinds of fermented and cured foods, from pickles, to […]
“Are you going to Scarborough Fair?” That ballad’s beautiful refrain “Parsley, sage, rosemary, and thyme” is often playing in my head when I’m out in my herb garden this time of year. (I probably watched the Graduate too many times in high school.) And so I’ve had this thought for […]