Here’s a short video I did on Youtube about burping.
And this here is a link to my ever-growing recommended equipment page.
Hey, I’m Daniel, welcome to my blog! Read more about me here.
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About Me
Honey-Fermented Charoset!
A classic in its own time, if you haven't tried this, time is running out for this year's Seder. Or if you just love delicious and amazing flavors, there's no timeframe, but you should still hurry because it's phenomenal!
Link in bio for the charoset recipe and guidance.
Hurry, you have about a month!
4 weeks ago
Pink pickled turnips (torshi left) easy ecipe below!
Always a blast giving away 60 or so of my mini falafels at my daughter's school International Night. My 6th year representing Israel. I loved how friendly and appreciative everyone was and always has been. You go #CobbCounty!!
These falafels had THE WORKS. Most of the components I made myself. I did import those @galilbrands pickles and they were 🔥. Check insaneinthebrine.com for these recipes: Middle Eastern Salad, Green Tahini, Torshi Left (my fermented version) and more. My first cookbook also contains my fermented #schug recipe.
Although I usually like to ferment my Torshi Left (pink pickled turnip), I ran out of time and did a "quick" or "fridge" pickle version. It still takes several days for the flavor and color to develop. It has a clean flavor you could consider a palate cleanser for a side pickle but it's also perfectly tasty mixed into the meal itself.
Torshi Left Recipe:
For a quart jar:
1 large turnip (peeled & cleaned), cut into 1.5" batons (~600g)
5-6 batons beet (fewer will yield more of a pink color)
1 T pickling salt
2 bay leaves
2 cloves garlic, quartered
1 cup white vinegar
1.25 cuos water
Cut the turnip and cover with the salt in a mixing bowl. Mix well, evenly coating the salt.
After a few hours, pour out all the liquid and rinse the turnips well. Allow to drain for 15+ minutes.
Add the bay leaves and garlic to the jar, along with the turnip and beet batons. The turnips will be pliable so with a little pushing you'll be able to fit it all.
In a small saucepan, combine the water and vinegar and bring just to a boil. Remove from heat and pour over the jar until 1/4" from the top. There will likely be excess brine. Close lid tightly. Allow to cool and then refrigerate. Ready in 5-6 days. Recommend shaking a few times.
4 weeks ago
The recipe for my mile high kefir biscuits is in my first cookbook. The recipe for making your own milk kefir (which is better and way less nuisance than buttermilk!) is in there too! Link in bio, I'm old school♥️
I put a little twist on these and combined melted butter (1T) with honey (1.5tsp) and a couple drops of vanilla. I brush this liquid mix on the biscuits as soon as they're out of the oven. If you're prompt, it soaks in, the top quickly dries and goes back to being a crispy biscuit. A crispy, scrumptiously sweet biscuit!!!
2 months ago
Everything-Seasoning Gravlax / Smoked Salmon recipe in the first Insane in the Brine cookbook. Listed at the cheapest price ever 😀(over 20% off) till the end of rhe month, link in bio
4 months ago
Happy Hanukkah y'all!!
I love all of you.
My only wish for this world is we all learn to live in peace together.
In this space let's celebrate our mutual love of all things fermented and pickled together!!
To a brighter 2024!
♥️☮️🥒🕎🍩♥️
#peacethroughpickles
#peacethroughfood
#hanukkah2024 #hanukka #chanukkah #chanuka #chanukah #jewishholidays #pickles #fermentedfoods #happyholidays2024
4 months ago
All from scratch: pastrami, corned beef, chopped.liver on rye, "pastrami" rye bread, "pastrami" pickles, spicy Russian D (amd much more not shown!) <swipe>
My brother put on a little birthday shindig for me last
Sunday with a few great friends. He made his legendary pastrami, plus corned beef, smoked chopped liver and pickles. I made a sourdough "pastrami rye" filled with pastrami seasonings, spicy Russian dressing, a pickle assortment including "pastrami pickles" and some 3-year-old insane in the brine mustard which just slapped! And I scored some Cel-Ray on Amazon. Twas epic. Recipe for the pastrami bread and pastrami pickles will be posted soon.
5 months ago
Hello, I love your website!
I have a question about my sauerkraut that has been fermenting for 7 days so far. The liquid is a bit slimy. Is this normal or is there a problem.
Thank you for you advice,
Wendy
Thanks so much for saying that! Without a picture it can be hard to say, but in general, sliminess isn’t an indication of spoilage in a ferment. Some bacterial colonies form in this way, but they don’t adversely affect flavor or anything. Or by sliminess maybe you mean cloudiness, which is totally normal and to be expected in fermented foods. By the time you eat the kraut, an entirely new type of lactic acid bacteria may have replaced a “slimy” bacterial colony too. I’d give it another few weeks before eating. Best of luck!
Hi Daniel
I’m trying your Caribbean Banana Ketchup recipe, should I leave it to ferment in a dark cupboard or is it ok to stay on the kitchen bench? Robyn, Perth, Western Australia
A dark place for this ferment is preferable.