Fermented Food Adventures & Recipes
Ferments off the beaten path, non-fermented recipes, syrups, and more
It doesn’t get much easier than this classic bar syrup. Mix equal parts pomegranate juice and sugar, bring to a boil, stir until the sugar is dissolved, then simmer down at a medium-low temp, uncovered, until it’s a syrup… about 30 minutes. That’s it! While still warm or hot, transfer […]
Right now it is high season for eggplants in my garden. I mostly grill them to be on the healthy side, but I prefer the flavors and texture of tempura or panko-crusted fried eggplants, especially with a dip of ranch dressing mixed with my fermented sriracha sauce. Probably my favorite […]
Writing this post feels pretty cathartic for me. Although loading up a Reuben sandwich and frying it on a pan is pretty darn straightforward, this post is the culmination of many different pho-spiced Reuben components I developed over a month. If you want to see how I personally prepare & […]
Believe it or not, the mint family has over 6,000 species. Lemon balm is a part of this family, and like the many varieties of mint popular in the US, it grows rapidly and perennially in a wide range of conditions. For this reason, growing members of this family will […]
I’m excited to share this recipe. It’s really delicious and the addition of the pho spice really puts it over the top flavor wise. This is the corned beef I used in my Pho Reuben sandwich. I devoted a whole section of my website to this epic meal because I […]
Did you know that “pho” is pronounced “fuh”? So when I tell people, “You need to get the pho kraut!,” it can sound a little threatening. But I really just mean, you need to eat this! It’s almost as delicious as pho soup. And if you don’t know what that […]
Although many recipes abound for salt-preserved lemons, there are less for other citrus like oranges and grapefruit. However, the process is essentially the same. The only difference is that while lemons and limes in salt also need (or at least benefit from) additional lemon or lime juice added, oranges or […]
It’s bright, tangy, healthy and delicious. It’s also vegan, Paleo, and easily made organic. If you’re having falafel, schwarma, kafta and other kebabs, sabich, and so much more, you just have to have that cucumber/tomato salad in your pita or on your plate. In Iran it’s known as Shirazi Salad. […]
For starters, I made a Pho-spice Reuben sandwich and all the components were made from scratch, except the bread and swiss cheese. Although Russian dressing is the traditional spread on a Reuben, Thousand Island is also a popular substitute. So, I made both types of dressing, and I thought they […]
Don’t you just love those bright pink onions on your tacos? (And also the escabeche of hot peppers, carrots, radish, etc. common to Mexican restaurants?) I’ve been asked how to get that really striking shade of pink before and the answer is simple. Besides using red onions, for a real […]