Fermented Food Adventures & Recipes
Are you ready for pickles with no skin and no seeds? You can even do this to the big salad cucumbers you normally would never use for pickles, and come away with something amazing! I love this recipe for a lot of reasons. One is that, although it is not […]
Notes to newcomers to fermentation: If you want to get right to the recipe now, you can skip past this background discussion. A friend of my family once commented on how delicious my fermented classic garlic dill pickles looked. So I offered to make him a batch, but to my […]
“Are you going to Scarborough Fair?” That ballad’s beautiful refrain “Parsley, sage, rosemary, and thyme” is often playing in my head when I’m out in my herb garden this time of year. (I probably watched the Graduate too many times in high school.) And so I’ve had this thought for […]
Due to the increasing number of individuals on the AIP who are new to fermenting, this article serves as something of a broad intro. Scroll down to the recipe below if you just want to get to it! Although I’ve practiced my own spin on the Paleo Diet for a […]
I know, “world’s greatest” is a pretty bold claim, but I think you’re going to agree. What’s more, these can be ready in just 24 hours! (Note though that waiting several days to a week will allow for more flavor penetration and is ideal.) Yes, they’re vinegar pickles, not fermented, […]
My mom had bought me some Trader Joe’s “Everything But the Bagel Sesame Seasoning” because she knows how much I love “everything” bagels, which I’m assuming you know but in case you don’t is like a magical all-in-one bagel usually with the toppings poppy, sesame, coarse salt, dehydrated onion, and […]
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 […]
If you’ve been to an authentic taqueria, you might have seen large containers of pickled vegetables (and sauces) which you can enjoy as condiments on your food or simply on their own. These might be whole or sliced pickled jalapeno, carrots, onions, cauliflower, radish, or a mix of some of […]
This is a recipe for classic kosher garlic dill pickles. A “kosher dill” doesn’t really refer to kosher in the sense of Jewish dietary restrictions but rather that it is in the style of the early 20th century New York Jewish pickle makers… with kosher salt and a generous amount […]
This is a recipe for cucumbers fermented with apples. You’ll end up with savory, delicious cucumber and apple pickles which mildly flavor each other. These are inspired by Hungarian style pickle recipes. This recipe is for a quart of pickles but you can adjust according to the size of […]