Fermented Food Adventures & Recipes
Ferments off the beaten path, non-fermented recipes, syrups, and more
In case you didn’t know, I love Pho soup. Did you know pho is pronounced “fuh”? There’s a restaurant here in the Atlanta area called “What the pho?” and I’ve heard of one called “Pho King Awesome.” (My all-time favorite pho place, by the way, is here in Atlanta and […]
Mayonnaise gets a bad rap. And although I’ll probably never feel totally comfortable calling it a health food, besides doing wonders for a lot of dishes, it really can be something not to stress over when eaten in moderation. That is, when it’s been prepared in a healthy way. Typical, […]
Russian dressing is good on so many things (burgers, fries, wings, hot dogs, brisket, sandwiches, and much more). I made it most recently to use on an epic Pho Reuben sandwich which incorporated many fermented and pho-spiced components. That Russian dressing, which is featured in this post, used several fermented […]
Really, who doesn’t want to try pho-spiced ketchup? (Besides my wife, I mean.) I’m telling you, it’s absolutely brilliant. Or a Russian dressing made with said pho ketchup, in which the dressing is also made using your own delicious, Paleo-friendly mayo, fermented hot sauce and fermented horseradish? Which then goes […]
A few times a year I make a bunch of good ol’ classic cole slaw, for a burger & dog barbecue, or with tacos, a pulled pork sandwich, that kind of thing. It’s always delicious; this is my own recipe from scratch and is exactly how I make it. Cole […]
If you’re here on my site, on this page in particular, then it’s a given you love hot & spicy, you love sriracha, and you can’t wait to find even more things to put it on. In this case, we’re also talking what to put it in. Because this recipe […]
Can this be my shortest post ever? You need to know what’s in it, how to make it, and some ideas of what it’s good for (besides maybe just spooning it into your mouth at 2 am). Here we go: It’s delicious drizzled on fruit salad, ice cream & frozen […]
This isn’t a ferment recipe per se, although you can absolutely ferment it sitting in a sealed container on the shelf for a day or two or more for some added effervescence and depth of flavor. If you choose the fermented route, I’d suggest adding an additional 1/2 to 1 […]
Kefir milk – that is, milk cultured with “kefir grains” – is a yogurt-like food with many healthy probiotic strains of bacteria and yeast. For a more complete discussion of kefir grains, how to to obtain them and make milk kefir and other recipes, visit my post here. Something less […]
Introduction to Kefir Grains Let’s first clarify that milk kefir “grains” are not grains at all, though they do take on a soft, grain-like appearance and texture. It’s a bit like rice pudding in appearance and consistency. Kefir grains are probiotic colonies of yeast, lactic-acid producing bacteria, lipids, proteins, and […]