Fermented Food Adventures & Recipes
For the last several years, I’ve been getting pretty experimental with my latkes (potato pancakes) at Hanukkah time. Eating oily and fried foods is part of the Hanukkah tradition and relates to the holiday’s miracle of the oil that burned for eight days. Latkes are normally just potatoes, matzah meal […]
I recently put up a post about making kvass – a drink with Russian & Eastern European origins – which wasn’t specifically a beet drink originally but beets were sometimes added. In case you hadn’t noticed, beets impart an incredible color to liquids and most anything they touch. Although I […]
If you’ve never heard of charoset, you can think of it as a kind of biblical-era ambrosia. It is one of several symbolic foods eaten by Jews during the holiday of Passover. Charoset can be understood to mean “mortar,” derived from the Hebrew word cheres which is clay, as its […]
Passover is just around the corner. Well, six weeks might not be just around the corner to some, but in the fermenting world that’s no time. For maror, horseradish, I recommend at least several weeks to a month ferment time, and starting now like I’ve done is all the better. […]