Fermented Food Adventures & Recipes
Torshi – Persian for “sour” and referring to pickled vegetables – are so popular in Iran that a meal literally isn’t complete without them. This love of soured goods is ubiquitous all over the Middle East; variations can be found not just from country to country and city to city […]
Have you ever had the soy sauce braised lotus root side dish? Wow is it tasty, and so crispy too considering it is cooked for well over an hour. If you have tasted it, you know how worth the time it is, and if you haven’t tried, you will very […]
Who doesn’t love a good strawberry margarita? Well, not only is this recipe delicious, it is super quick and easy to make. I had been making variations on margaritas for a while just for fun and experimentation, without paying much attention to quantities. After this one, bringing in some strawberry […]
Do you like mind-blowing flavors? Kkaennip jangajji – pickled perilla leaf – in my experience, is not as ubiquitous among the various pickles you will get at a Korean restaurant, despite having a really bold and unique flavor. Once I discovered the unique flavor of perilla leaf, with its hints […]
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), […]