Fermented Food Adventures & Recipes
Ferments off the beaten path, non-fermented recipes, syrups, and more
Lately I’ve been adding lots of recipes to my new Korean barbecue and sides section of the blog because, well, I love to make these dishes and can’t get enough of them! Koreans love all kinds of pickled vegetables and it’s common to serve a healthy variety with meals. These […]
This is as easy (you might say simple!) to make as it is delicious. it’s a great way to really harness that strawberry flavor to add to your homemade soda water, breakfast foods, cocktails, hot sauces wing marinades and more. In particular I made this to be used in my […]
I had a vision to make black colored pickled eggs using Chinese black vinegar, soy sauce, and molasses. I was taking my lead from balsamic vinegar pickled eggs which do in fact yield beautiful black eggs after a few weeks. And although this particular concoction only produced brown eggs, they […]
This is another banchan (small side dish served with Korean main dishes) I just love. It starts out as a kind of faux kimchi, which are popular in Korean cuisine, involving use of many typical kimchi ingredients, but immediately eaten or refrigerated rather than fermented. That said, it has a […]
Persimmon isn’t the most popular fruit, but for those in the know, this seasonal delight is a real treat. As there are so many varieties of persimmon, and some are more fickle than others as far as proper ripeness and edibility of peel are concerned, I used the Fuyu variety […]
Pickled Korean radishes are a delight! They are crisp and refreshing, a perfect balance of sweet, salty, sour and crunchy. They are often served with Korean fried chicken (hence the name Chicken Mu, or Chicken Radish), but I’ve often had them served to me as banchan (small side dish) for […]
Lobster salad is a decadent and delicious food you should try. I am a seafood salad fan in general (crab, shrimp, tuna, etc.) and although I know it’s not for everyone, I think lobster reigns supreme among them all. Pile it high on a toasted croissant (or just some good […]
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 […]
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 […]