Ferments off the beaten path, non-fermented recipes, syrups, and more
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 […]
This 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 crusty […]
