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insane_in_the_brine

Fermentation, pickling, cooking, foraging, and all-around food adventurer with a couple cookbooks. Also: my alter ego: @gastritis_recipes

Kkaenip Kimchi! <swipe> Recipe: https://insaneinth

Kkaenip Kimchi! <swipe> Recipe: https://insaneinthebrine.com/perilla-leaf-kkaennip-kimchi/
#Kkaenip aka Perilla leaf or so-called Sesame Leaf (this isn't an actual sesame plant).
Mine is going crazy in the garden now but the leaves probably need a few weeks to get big enough. It's a nice baby herb right with notes of mint and basil.
I grew it one year from seeds I bought from a Korean company and ever since then I just let some go to seed and I have a continual wild presence on my lawn now along with so many other herbs. My dream!

"What am I chopped liver?!" Lol why is it an insu

"What am I chopped liver?!"

Lol why is it an insult? It's delicious af.

...

Is it not a beaut sitting there nestled between two thick toasted slices of my homemade sourdough challah? (recipe linked to this one). Ok fine, chopped liver is not the prettiest. Learn a pinch of its nonetheless interesting background and how to make it with some different popular options so you can make the perfect recipe for you. <swipe>
https://insaneinthebrine.com/chopped-liver/

I'm super excited to announce the publication of m

I'm super excited to announce the publication of my third cookbook! What may very well could have been my third pickling cookbook ended.up being a very different kind of recipe book on account of my gastritis (inflammation of the stomach lining) following a bout with COVID in 2020 and my background with abdominal radiation therapy in high school due to a cancer diagnosis . What was incredible was not only healing but creating new, exciting recipes along the way. It was a kind of adventure to see how I could try to make some of my favorite dishes but compliant with strict GERD and gastritis protocols aimed at healing the gut.

I believe many folks, not just those with gut issues, will love these dishes. They're full of flavor, represent cuisines from around the world, but also work with many other diets and lifestyles such as Paleo, plant-based, vegan, Pro-Metabolic and more! Available on Amazon and Barnes & Noble!

This book was really written from. the perspective of my account @gastritis_recipes. I do still post some fermentation and pickling content here (in "moderation" 😜) as my gut is healed!!

Gastritis/Reflux Friendly Gimbap will be one of th

Gastritis/Reflux Friendly Gimbap will be one of the many delicious, low-acid recipes from my upcoming cookbook Low Acid, BIG Flavor! What I love about this book is, whether or not you have a diagnosed/diagnosable condition or are just trying to eat cleaner, the recipes are colorful, creative, tasty, and attractive... something I'd be proud to share and serve regardless of who was eating it! There's also a chapter on low-acid fermented foods.

I'll make a big announcement within the coming days when the book is ready for purchase!

70 mini falafel sandwiches served at my daughter's

70 mini falafel sandwiches served at my daughter's International Night! I've gone all out for 7 years (minus COVID) trying to to share cuisine (and some basic knowledge) of Israel, not the BS shit show on social media & elsewhere. I happily lived there at various times totalling over 4 years. I also had the privilege to travel around the Middle East and got to enjoy local variations of many regionally famous dishes like falafel, schwarma, kafta and much more. All similar, different, and delicious at once! Israel is one of a limited number of countries that includes crispy fries in their falafel but I never do that at this event because I can't serve them fresh (and who wants stale fries??) I always loved Israel's addition of red cabbage slaw.
Most of the Israeli additions for falafel are recipes on my blog. You can search under and find the recipes for:
•Middle Eastern Salad
•Green tahini
•Lacto-fermented Hummus (also gives deets for regular, not fermented)
•Or just check out the blog section titled "Middle Eastern"

Insane in the Brine: The Official Cookbooks (linktree in bio) also have a variety of additional Middle Eastern recipes, such as the red cabbage slaw and the secret technique to avoid it being soggy. Khiar shoor (Persian style pickles). The books also offer a number of recipes with unusual ferment twists. Fermented Harissa and Fermented Green Schug (types of middle eastern hot pastes) as well as traditional fermented Amba (sour mango sauce) and more!

I'll be sad not to have this event to continue attending and I can't tell you the love and support I got last week (and every single year) but it only fueled my desire to keep sharing these foods and experiences with friends, family, and everyone else! ♥️

Honey Fermented Charoset Balls! Have you ever fer

Honey Fermented Charoset Balls!
Have you ever fermented Charoset in honey? This is the Passover to find out what you've been missing but you need to hurry!
https://insaneinthebrine.com/honey-fermented-charoset/

https://insaneinthebrine.com/huevos-haminados-pass

https://insaneinthebrine.com/huevos-haminados-passover-eggs/
Passover Huevos Haminados! (Sephardic slow-cooked coffee infused eggs). Delicious, meaty umami flavor in this slow cooked delight.

https://insaneinthebrine.com/kefir-ranch-dressing/

https://insaneinthebrine.com/kefir-ranch-dressing/
Fermented Crudite with Kefir Ranch!!
I made veggie sticks and batons, fermented for only a week in mild spices to still emphasize their raw veggie flavor and paired with a sassy homemade kefir ranch dressing (can definitely sub with buttermilk as needed). Easy, probiotic, and delicious! This ranch can go on EVERYTHING!

Who loves sesame?? That is, sesame honey whole whe

Who loves sesame?? That is, sesame honey whole wheat sourdough bread. Absolutely love the flavor on this one and the texture is on point! Recipe is here: https://insaneinthebrine.com/honey-wheat-bread/

https://insaneinthebrine.com/alabama-white-sauce A

https://insaneinthebrine.com/alabama-white-sauce
Alabama White Sauce aka white barbecue sauce is some GOOD sh!+! A great, creamy, savory alternative to sweet red BBQ sauces and even amazing as a sub for Cole slaw dressing, Caesar dressing, Ranch, schwarma white sauce and more. Try this homemade recipe for your next shindig, you won't be disappointed!

Fermented Giardiniera from More Insane in the Brin

Fermented Giardiniera from More Insane in the Brine: The 2nd Official Cookbook. Recipe now lives free on the blog at https://insaneinthebrine.com/fermented-giardiniera/
This is post-fermentation by several weeks, chopped and covered with some nice EVOO for charcuterie platter or topping Italian sandwiches. (Cookbooks linked in bio)

https://insaneinthebrine.com/fermented-chow-chow/

https://insaneinthebrine.com/fermented-chow-chow/ <swipe>
This was one of my favorites from the first Insane in the Brine cookbook and I've put it on the free blog for everyone to enjoy. Ready in just a week!

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