Fermented Food Adventures & Recipes
Welcome to yet another Korean side dish (banchan). There is seemingly an endless variety, and although there’s many similarities between many side pickles and salads, each one is also unique and deeply flavorful in its own way. A great case in point is this seasoned dried radish. This is the […]
I recently was inspired to make not one, but three, different pickled pineapple recipes. I put a poll at the Insane in the Brine Facebook group to see which of the three recipes was most sought after. (Side note: at least one if not both of the other recipes will […]
I can’t recall exactly when and where I first had doljaban muchim (Korean seasoned seaweed salad), but from the very first time, I was hooked. I also would never have guessed the seaweed comes from the simple packs of small dried seaweed sheets (“gim” in Korean). These read like a […]
In spite of my years cooking and fermenting, I’ll be honest, breadmaking has always intimidated me a bit. I went outside my comfort zone developing over many months and trials my pickle brine rye bread recipe in my cookbook, but that recipe worked off of instant yeast. Since I’ve eaten […]
Growing up with my New-York born Jewish parents, weekend bagel brunch was a given, and I have such fond memories of us sitting around the table, laughing, my father reading the paper and me reading the Sunday funnies, surrounded by all the classics: bagels, cream cheese, lox or smoked salmon, […]
NOTE: This post gives complete guidance on smoking whole whitefish, but if you can’t find whole raw whitefish in your area or don’t want to spend the money to order it and still want to make your own whitefish salad and whitefish spread (which is superior to buying it pre-made), […]
Lately I’ve been adding lots of recipes to my new Korean barbecue and sides section of the blog because, well, I love to make these dishes and can’t get enough of them! Koreans love all kinds of pickled vegetables and it’s common to serve a healthy variety with meals. These […]
This is as easy (you might say simple!) to make as it is delicious. it’s a great way to really harness that strawberry flavor to add to your homemade soda water, breakfast foods, cocktails, hot sauces wing marinades and more. In particular I made this to be used in my […]
I had a vision to make black colored pickled eggs using Chinese black vinegar, soy sauce, and molasses. I was taking my lead from balsamic vinegar pickled eggs which do in fact yield beautiful black eggs after a few weeks. And although this particular concoction only produced brown eggs, they […]
Although sauerruben (fermented turnip) is far less known in the US than sauerkraut (fermented cabbage), it is a delicious and very healthy alternative. It has a fairly similar taste (and pungent smell!) as well, although turnips have notes of horseradish, radish, and other flavors, which might make this ferment even […]