Fermented Food Adventures & Recipes
Pink colored radish pickles are popular in Korean and Japanese cuisine and are one of my favorite pickles. There are lots of ways to end up with delicious pink radish pickles. You can use a red or purple variety of radish, keep the skin on but cut into slices, and […]
In my new cookbook, Insane in the Brine: The Official Cookbook, I wrote a blackening-seasoning (aka blackening-spice) pickled egg recipe that I love. I decided a similar approach to pickled shrimp – a somewhat obscure southern gem – would also yield delicious results. And it did! Blackening seasoning has a […]
The first Korean food I can remember ever eating was danmuji – sweet, yellow-colored pickled radish. It is often daikon but Korean radish can be subbed. Although other foods took me some getting used to (among them, kimchi, which is hard to believe given my love of kimchi and numerous […]
This easy recipe is bright but balanced, fragrant, and with a firm, satisfying texture. If you’re on the fence about pickled mushrooms (but you otherwise enjoy mushrooms and pickled foods), I highly recommend you to try. I know you’re going to just love it. The featured photos show Cremini (aka […]
Cherry season is short and we are in the midst of it! Although fresh cherries are amazing and good on and with so many things, pickling them is a great way to not only preserve them beyond the season, but augment their flavor into something out of this world. You […]
Are you ready for a pickle with the perfect marriage of umami, tangy, sweet, and crunchy? Look no further. Jangajji (Korean pickled vegetables) are, flavor-wise, a cousin to my Japanese shoyuzuke cucumber pickles, which I certainly also recommend you trying out with your crops from this summer! However, the pickling […]
If there’s anything possible to love more than the look and color of this pickle, it’s the taste! I really love the balance of the flavors. The beautiful color is derived from the addition of beets, which are delicious pickled too. To maintain its very subtle sweetness, I made this […]
Although the idea of pickled oysters might at first sound odd or unappealing, think about it. Seafood flavored and treated with acids is a common practice all over the world and is widely agreed to improve the flavor. Think about how you might add a squeeze of lemon to your […]
There’s seemingly no end to the varieties of pickles in Indian cuisine. These are flavor-packed condiments used to enhance foods and, as is the case with ginger, ease digestion. Try a couple spoonfuls added to your next favorite Indian meal, stew, or simply added to some rice or soup. In […]
(Preface: this recipe can be made using crunchy or mushy pickles!) Do you just hate losing your pickles to the mush monster? Pickles going mushy on you, during the fermentation or pickling process, or as a result of natural softening over time, is a problem just about all of us […]