Fermented Food Adventures & Recipes
These cookies combine the savory depth of miso, the nuttiness of peanut butter, and the spicy kick of ginger, creating a unique and delicious treat that’s crispy through and through! (With deets below for making a chewier version.) Inspired by a student of mine from Nigeria who used to bring […]
Shio Koji is a very simple, traditional Japanese seasoning made from a mix of rice koji, sea salt, and warm water. Koji, a type of mold used in fermentation, is responsible for breaking down proteins and starches into flavorful amino acids and sugars. This creates a savory depth known as […]
There’s something undeniably delightful about the combination of creamy, whipped cream cheese and the rich, smoky flavor of salmon. Whether you’re using homemade or store-bought smoked salmon, this simple yet delicious spread is perfect for bagels, bagel chips and other crackers, and more. This smoked salmon cream cheese spread is […]
This hearty, aromatic soup combines the sweetness of butternut squash and carrots with the warmth of spices like cinnamon, ginger, and nutmeg. Perfect for a cozy meal, it’s both nutritious and flavorful, making it an ideal dish for cooler weather. For those following a Paleo diet, you can use coconut […]
This recipe without photos appears at the end of the recipe. This recipe first appeared in More Insane in the Brine: The Second Official Cookbook , using my homemade olives. I have recently made a few of the recipes from the book available here, as well as from the first […]
This article was adapted from Kenny Friedman’s recipe (which we collaborated on) at the Kosher Epicurian Society website. It’s a wonderful resource for Kosher cooking, dining, reviews, wine, and much more, with recipes and content being added regularly! You can find Kenny on Instagram @kosherwinetastings. Note: This is a “quick […]
Tandoori is both a cooking style and method (cooking in a tandoor). This recipe doesn’t require a tandoor, but simply your favorite medium for cooking wings, be it your grill, oven, smoker, air fryer, or what have you. Although you may be used to tandoori chicken being bright red, this […]
Coriander chutney is a vibrant and flavorful condiment, perfect for adding a fresh, herby kick to various dishes. This versatile chutney combines fresh coriander leaves with aromatic spices. It’s perfect on the Fermented Dhokla (in the Insane in the Brine cookbook) but it’s also a standard accompaniment for a wide […]
Oshinko, which means “fragrant dish” in Japanese, refers to a variety of pickled vegetables commonly used in Japanese cuisine. While daikon radish is one of the most popular types of oshinko, there are several other vegetables that can be pickled and enjoyed, such as cucumbers, carrots, and even cabbage. This […]
This recipe makes use of fermented pickle brine and caraway seeds to give you a classic Eastern European rye bread flavor without the need for sourdough starter. (If you want to make my classic sourdough rye bread recipe, check out my recipe here.) This bread has a wonderful consistency, including […]