Fermented Food Adventures & Recipes
(Note: all recipes have an ad-free, text-only printable/downloadable version at the very bottom of each post.) Shito is often called the ketchup of Ghana, and once you try it, you’ll understand why. This spicy Ghanaian chili sauce shows up on everything from fried plantains and jollof rice to grilled fish, […]
Chimichurri is a classic Argentinian condiment traditionally made with fresh herbs, garlic, vinegar or lemon juice, and oil, often served alongside grilled steak. But for those managing conditions like gastritis, GERD, or common reflux, the acidity from vinegar and citrus juice can be a challenge. This acid-free version keeps the […]
Green schug (not so easy to pronounce – more like “s’choog” – often spelled as shug or zhug) is a vibrant, spicy Yemeni condiment that became a beloved staple in Israeli cuisine thanks to Yemenite Jewish immigrants who brought it with them in the mid-20th century. Traditionally made with green […]
Are you ready to make a super easy, homemade cheese spread to wow your guests? They’re great on crackers, spread on baguette, eaten with charcuterie, and more. You can take it up another level by using fresh or your homegrown herbs as well. Today I’m going to show them stuffed […]
My love affair with pickled cherry peppers began at Antico Pizza in Midtown Atlanta (there’s a little free advertising lol)—where the heat was playful, the sweetness bold, and the flavor unforgettable. I’ve since found these peppers tucked into charcuterie boards and antipasto platters at Italian restaurants, always adding that perfect […]
My son’s growing up to be a little hothead—in the best way possible. This year, he was determined to grow a variety of peppers, and he fell in love with cayenne. Combine that with his “insane” love of mango, and we had the perfect excuse to dream up this fiery, […]
Have you ever had that warm, crusty bread dipped in olive oil at a good Italian or French place, and just felt you were in heaven? You may have even had it with some black pepper or herbs, coarse salt, or balsamic added in too. One of my favorite restaurants […]
Tzatziki originates from Greek cuisine, but it has long been a Mediterranean staple more broadly. It offers a cooling contrast to bold, savory dishes, such as chicken souvlaki and Mujadarra. This version swaps cucumbers for my fermented dill pickles (my full recipe and fermentation guidance are here), adding a tangy, […]
This homemade duck sauce is a celebration of all-natural ingredients, free from artificial additives and preservatives. Made with real apricot jam, fresh ginger, garlic, and rice vinegar, it delivers the perfect balance of sweet, tangy, and savory flavors. Instructions for making a hot (spicy) version are also included. Unlike store-bought […]
Discover a truly unique and delectable snack with this probiotic fermented crudités paired with a creamy kefir ranch dip! Don’t worry if kefir isn’t your thing; you can always use the more traditional buttermilk option, easily found at a supermarket. Crudités, from the French word “cru” meaning “raw,” are typically […]