Fermented Food Adventures & Recipes
Ferments off the beaten path, non-fermented recipes, syrups, and more
Are you a lover of salsa fresca, aka pico de gallo, and wondered if it would be any good fermented? Hell yes it’s good fermented. The funny thing is, if you just make your regular salsa fresca (assuming you already make it, which is really straightforward to do without a […]
Welcome to the syrup that turned my picky-eater son from a grapefruit hater to a grapefruit lover. “Dad! Grapefruit is my favorite fruit of all time!” No joke. All it took was a bit of this drizzled on his grapefruit. This grapefruit syrup has a great sweet and tangy punch […]
Both my grandmothers used to make this traditional Eastern European Jewish dish. In my hazy memory, I think I was really doubtful I would like these, but the sweetness pulled in the otherwise picky young eater I was. I wish now I could ask them what any of their tips […]
Ready to leave those plain old white hard-boiled eggs behind? Umami is a popular term nowadays, but these eggs were bringing it centuries before we were using this special word to describe that rich meaty flavor. I do not have a Sephardic background (Jews from Spain and the Levant). I […]
To miso-cure your eggs, you will simply wrap them in miso (many great options here), essentially making a miso ball with an egg inside. After a day to several days, you remove the miso and, voila!, you have a salty egg bursting with flavor. I wouldn’t say it simply takes […]
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 […]
You wouldn’t know it judging from most Middle eastern eateries in the US, but bright pink pickled turnips (in many places called “torshi left,” or just “left,” which simply means turnip) is a necessary component for many meals all over the Middle East. No, there’s not some crazy pink variety […]
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, 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 […]