Fermented Food Adventures & Recipes
Remoulade originated in France as a cold sauce with some similarities to tartar sauce. It had a sharp bite with its generous inclusion of horseradish. The name remoulade came from the word for horseradish – remolat – in a dialect of French (noting that the word for horseradish in the […]
This pickle recipe is FULL of flavor. These delicious pickle chips are sweet, tangy, and spicy (mostly in the mulled spice kind of way, but they can also be made with some hot peppers as well, and it works really well either way). This recipe also works well with small […]
Are you tired of the same old sour cream & onion chi dip for your party? Are you a lover of garlic dill pickles? Well then, you need to get on the dill pickle dip bus! As you no doubt are aware, homemade dill pickles have a complex flavor which […]
The world of Japanese pickling and fermenting is so expansive and complex. I dabble in a lot of different things ferment-wise and have barely scratched the surface of Japan’s rich offerings in this regard. But rather than become overwhelmed and possibly give up before even starting, hopefully you will see […]
Each summer I grow a lot of cucumbers to make all kinds of pickles. Of course, several of the pickle recipes I developed can be found on this site. Mostly though I just throw different herbs and things in that are available from my garden at the time I pick […]
I always had trouble coming up with a name for these, like my Phokra and Phomato. A mix of the word pho and pickles – Phockles – (pronounced “Fuckles” since pho is pronounced “fuh”) just never sat right. This is my update: Phocumber! Sure, it sounds like Fuck Umber, but […]
Do you love licorice like I do? I absolutely love the sweet, savory umami flavor of these pickles! Last summer I made a batch of my lacto-fermented garlic “dill” pickles but instead of the dill I used tarragon. Tarragon, if you haven’t tried it, has a distinct flavor, similar to […]
Unless you’re new to this site, you may know I have a thing for Montreal Steak Seasoning. In fact, I love it for so much more than just steak that it’s a regular in my ferments. Unlike the store versions which can have some anti-caking agents or other ingredients bad […]