Fermented Food Adventures & Recipes
Ferments off the beaten path, non-fermented recipes, syrups, and more
This is mostly a pickling & fermenting blog, but sometimes I feel the need to post other recipes I’ve developed if I think they’re just that good. I’ve been making pumpkin muffins for years and little by little have tweaked the recipe to become what I think is a contender […]
Although chayote originated in the region of Mexico & Honduras, it has swept Asia by storm in recent years. It is frequently referred to as choko in many Asian countries. I have loved and been making both Korean (jangajji) & Japanese (shoyuzuke) style soy sauce pickles for a while and […]
Muhammara is like a fancy, lesser known cousin to hummus and baba ganoush. It likely originated in Aleppo, Syria, but is used all over the Levant. It has a lot of ingredients but they’re perfectly balanced to create a distinct and absolutely delicious flavor. Once you go muhammara, you may […]
Isn’t it great when something really healthy also happens to be delicious? Mung bean srouts on their own may be pretty bland, but with this preparation popular in Korea, you’ll have yourself a crunchy, tasty, and in this case spicy side dish to go with your Korean barbecue or really […]
There are so many amazing vegetarian Indian dishes using paneer cheese as the protein. Probably the first one I can remember ever having is Palak Paneer (literally “Spinach Cheese”). It’s always been one I loved, for its deeply spiced and layered flavor. I also enjoy the comforting texture of this […]
What’s so wonderful about paneer cheese (besides how it’s healthy, fluffy, satisfying, and doesn’t melt) is how easy it is to make at home with common kitchen ingredients and equipment. For this reason, it’s an ideal choice to enter the foray of homemade cheese making. What’s more, it is a […]
Sometimes we find wonderful things that are greater than the sum of their parts. I find this particularly true in the realm of food & cooking, where ingredients or dishes from disparate places or cultures can meld incredibly well with others. This has culminated in the delicious world of fusion […]
The unique and deep flavor of pho fusing with the quick satisfaction of a tangy pickled egg. Let’s face it, you need this! In case you hadn’t noticed, there’s a lot of pho flavored pickles and dishes on this blog. In fact, there’s pages worth. Just when I think my […]
I knew that my great-grandfather owned and operated a Romanian restaurant on the Lower East Side of New York City but only recently did I really start asking about stories and recipes from my family. Although my father didn’t really get much in the way of training to make these […]
In my new cookbook, Insane in the Brine: The Official Cookbook, I wrote a blackening-seasoning (aka blackening-spice) pickled egg recipe that I love. I decided a similar approach to pickled shrimp – a somewhat obscure southern gem – would also yield delicious results. And it did! Blackening seasoning has a […]