Fermented Food Adventures & Recipes
Just look around on this site and you’ll quickly see I have a great love of pho (pronounced “fuh” and almost bordering on “fur”), the now iconic Vietnamese noodle soup which is often spiced up with a healthy dose of sriracha sauce. I love pho so much I even created […]
Tacos. Steak. Enchiladas. Soup. Breakfast. Burritos. Breakfast burritos. What doesn’t spicy green sauce go on? I first started making homemade red and green salsas almost 20 years ago when a roommate got into it and proceeded to get me hooked. We were frequently buying all those commercial pre-made salsas you […]
Let’s talk beans. They’re super nutritious, filling (largely due to their balance of carbohydrates, proteins, and fats), grow robustly in a variety of climates and areas, and are thus also usually quite affordable. For these reasons, they have been staple foods for the “masses” since ancient times. The chickpea is […]
Yes, you can ferment mustard, easily at home without prior fermentation experience. I’m not sure why it isn’t more of a thing. In the same way that Dr. Andrew Weil called vinegar pickles “dead pickles,” (fermented pickles being living pickles, of course), we can say that the normal store-brand mustard […]
As a kid, when we moved to Georgia, I started noticing many restaurants had bottles filled with little peppers and clear liquid. It became pretty clear all the “country,” “southern,” “soul,” and “barbecue” restaurants always had a bottle at every table. I came to learn it’s a classic southern condiment […]
In spite of the fact that it’s been a scorching summer (or maybe because of it), I started thinking of all the delicious fall foods I love. Moreover, I started thinking of fall foods that have yet to exist and how I could maybe change that a bit… And then […]
Are you ready for a savory taste sensation on your burger unlike any ketchup you’ve had? When I had the idea for a fermented “Caribbean” banana ketchup, it was just one of my weird ideas. But as with just about everything, it turned out that it IS a thing and […]
That’s right! This post is for two – count ’em – two pineapple kimchi recipes. The cubed pineapple kimchi (kkakdugi) is so delicious, you’ll be lucky if you can resist eating it all before the blending stage to make it an epic sauce. Kkakdugi normally is the cubed, firm & […]
Right now it is high season for eggplants in my garden. I mostly grill them to be on the healthy side, but I prefer the flavors and texture of tempura or panko-crusted fried eggplants, especially with a dip of ranch dressing mixed with my fermented sriracha sauce. Probably my favorite […]
I’ve seen people get annoyed when you call a sauce “sriracha” and it deviates from simply red hot peppers, garlic, salt, sugar, and vinegar. Furthermore, sriracha is a raw sauce, so does fermenting it (and therefore eliminating the requirement of vinegar) also make it no longer sriracha? These are deep […]