Fermented Food Adventures & Recipes
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 […]
My fruit sriracha explorations continue. This was made with sweet frozen black cherries. Frozen foods have marketing challenges in that they may seem inferior to fresh. But there are some good things about frozen: So grab yourself a pound of high quality frozen cherries (I’d recommend a well-received organic brand) […]
For starters, I made a Pho-spice Reuben sandwich and all the components were made from scratch, except the bread and swiss cheese. Although Russian dressing is the traditional spread on a Reuben, Thousand Island is also a popular substitute. So, I made both types of dressing, and I thought they […]