Fermented Food Adventures & Recipes
(Note: Unlike most other bone broth recipes out there, this is fully compliant with the Autoimmune Protocol and all forms of the Gastritis Diet. If you’re not on one of these diets, it’s still a delicious & easy recipe you will love and it will have no inflammatory ingredients whatsoever […]
Let’s face it, sriracha doesn’t have fruit in it. It is traditionally hot peppers, garlic, water (or vinegar for popular unfermented versions), salt, and sugar. It’s a fresh (uncooked) hot sauce from Thailand, and whether or not it was originally fermented (purposely or incidentally given the tropical climes) is a […]
Due to the increasing number of individuals on the AIP who are new to fermenting, this article serves as something of a broad intro. Scroll down to the recipe below if you just want to get to it! Although I’ve practiced my own spin on the Paleo Diet for a […]
Ahhh, lemon (or lime) simple syrup, so refreshing and versatile. And so easy. Let’s brainstorm some of the ways: drizzled on fruit salad, yogurt, or ice cream, glazed on your wings or seafood, in tea, added to your dressing or marinade, in your Tom Collins, Lemon Drop, Moscow Mule, and […]
This is a fermenting site (primarily), but sometimes there’s a recipe I enjoy so much I feel the need to share it here. I’m going to be posting some ferment recipes using my Montreal Steak Seasoning (MSS), so I wanted to go ahead and just put the base seasoning recipe […]
Okay so this is a fermenting site, but alcohol is a product of fermentation, right? So let’s do this. If you read my post on ginger simple syrup, then you already how know how easy a simple syrup is to make. (They don’t call it “simple” for nothing!) To see […]
I know, “world’s greatest” is a pretty bold claim, but I think you’re going to agree. What’s more, these will be ready in just 24 hours! (Note though that waiting several days to a week will allow for more flavor penetration.) Yes, they’re vinegar pickles, not fermented, but this is […]
It was when I was working on a Middle-Eastern mango-based hot sauce called amba (which involved using unripe mangoes), that the idea of mango kimchi hit me. Unlike soft ripe mangoes, young mango is firm. This led me to believe it would withstand much of the softening effects of fermentation […]
I first had amba on falafel and schwarma when I visited Israel at the age of 16. Oh what an age! My inexperienced taste buds were confused when I tasted this sauce, as I assumed that “mango sauce” would be very sweet. In fact, amba has just the slightest hint of sweet […]
When putting together this baechu (Napa cabbage) kimchi ferment/recipe, I remembered the boatloads of clementines we had in the fridge and it hit me – some fresh squeezed juice and orange zest would be a great add to kimchi. The sugars help feed the lactic acid-producing bacteria (LABs) present on […]