Fermented Food Adventures & Recipes
That’s right! This post is for two – count ’em – two pineapple kimchi recipes. The cubed pineapple kimchi (kkakdugi) is so delicious, you’ll be lucky if you can resist eating it all before the blending stage to make it an epic sauce. Kkakdugi normally is the cubed, firm & […]
It doesn’t get much easier than this classic bar syrup. Mix equal parts pomegranate juice and sugar, bring to a boil, stir until the sugar is dissolved, then simmer down at a medium-low temp, uncovered, until it’s a syrup… about 30 minutes. That’s it! While still warm or hot, transfer […]
I always had trouble coming up with a name for these, like my Phokra and Phomato. A mix of the word pho and pickles – Phockles – (pronounced “Fuckles” since pho is pronounced “fuh”) just never sat right. This is my update: Phocumber! Sure, it sounds like Fuck Umber, but […]
Right now it is high season for eggplants in my garden. I mostly grill them to be on the healthy side, but I prefer the flavors and texture of tempura or panko-crusted fried eggplants, especially with a dip of ranch dressing mixed with my fermented sriracha sauce. Probably my favorite […]
Like mole, this sauce relies heavily on dried peppers. They can indeed be used in fermentation, but you need sources of fresh produce in there – I advise roughly 50% – in order to provide the healthy bacteria that makes fermentation possible. Although the sweetness of traditional mole comes in […]
As a kid growing up in south Florida surrounded by Jewish delis, my older brother introduced me early on to Dr. Brown’s sodas, including the unique “Cel-Ray” soda and I’ve enjoyed it since. This soda has been a staple in Jewish delicatessens for almost a hundred years, and was first […]
It’s the balm, yo! This ginger bug soda is delicious and refreshing on a hot summer day, but it might be even better as a mixer with my cucumber vodka and a touch of lemon balm syrup. This recipe just deals with making the ginger bug soda. Once you make […]
Infusing your vodka or other spirits with fruit, veggie, and/or herbal flavors is about as easy as placing it in your vodka for a week. Just make sure to strain it after. Each summer, I’m on a mission to make as many cucumber pickles as I can from my garden […]
Writing this post feels pretty cathartic for me. Although loading up a Reuben sandwich and frying it on a pan is pretty darn straightforward, this post is the culmination of many different pho-spiced Reuben components I developed over a month. If you want to see how I personally prepare & […]
Believe it or not, the mint family has over 6,000 species. Lemon balm is a part of this family, and like the many varieties of mint popular in the US, it grows rapidly and perennially in a wide range of conditions. For this reason, growing members of this family will […]