Fermented Food Adventures & Recipes
Ferments off the beaten path, non-fermented recipes, syrups, and more
Okay so this is a fermenting site, but alcohol is a product of fermentation, right? So let’s do this. If you read my post on ginger simple syrup, then you already how know how easy a simple syrup is to make. (They don’t call it “simple” for nothing!) To see […]
Many home fermenters think about gifting festive ferments this time of year. Honey cranberry, honey garlic, honey ginger, and a million combinations thereof. Some start in early November which can allow these ferments to be ready by Thanksgiving (e.g. honey pomegranate), while others may benefit from more time. As I […]
If you’ve ever heard about or made tepache, you probably know it is a traditional lightly fermented pineapple drink. It has a popular association with Mexico, but I’ve met Colombians and Brazilians who tell me they drink the same thing, or something similar. It’s a refreshing drink with a surprising […]
When I first learned about sauerruben, I knew I had to make it. For one thing, I love sauerkraut. I’ve always enjoyed turnips, whether baked, grilled, in soup, shredded raw in salad, etc. It is also an incredibly healthy vegetable. Sauerruben can be used in any of the ways you […]
Whether you grow ginger, or buy it in the store, making your own gari – sweet pickled ginger slices, famously used as a palate cleanser between different pieces of sushi – is a breeze. You won’t believe how much better the flavor and texture is when you make your own […]
I love Vietnamese pho soup. And if you’ve ever had it, you probably do too. There is a section of Atlanta (my hometown), which is lined with Vietnamese restaurants. I used to work in that area and when I discovered pho (and Vietnamese cuisine in general), I think there were […]
I was recently asked whether it was possible to ferment fresh herbs and the answer is a resounding yes. The following is just a general guide of how to ferment herbs. This could be one herb or a variety. If you want a specific recipe, this is my fermented chimichurri. […]
This recipe can be used to make gravlax – salt cured lox – with a rich and autumny flavor. It will keep for several days. Or, you can take the extra step of cold smoking it, to produce nova lox, which will have a nuanced smokey flavor and will add a few more […]
Curtido originates from El Salvador and is standard on the national delicacy, pupusas. It is often sold or available as a street condiment in a vinegar pickled form, similar to how we would use chow chow. My version is more akin to true fermented sauerkraut, consisting mainly of shredded cabbage […]