Ferments off the beaten path, non-fermented recipes, syrups, and more
This is my take on a classic Polish and Eastern European soup. But let’s be clear: it is not supposed to be made with vinegar pickles. For the right flavor, you need sour garlic dills. Don’t worry if you don’t make or have your own garlic dill ferment pickles. First […]
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 […]
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. 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 is “dead.” Tasty, sure. But from a […]
It doesn’t get much easier than this classic bar syrup. Mix equal parts pomegranate juice and sugar, bring to a boil, stir until the sugar is dissolved, then simmer down at a medium-low temp, uncovered, until it’s a syrup… about 30 minutes. That’s it! While still warm or hot, transfer […]
