Fermented Food Adventures & Recipes
This is my take on a classic Polish and Eastern European soup. But let’s be clear: it is not supposed to be made with vinegar pickles. For the right flavor, you need sour garlic dills. Don’t worry if you don’t make or have your own garlic dill ferment pickles. First […]
As you can see in my kimchi files, I already have an orange, yellow, and green kimchi recipe up, and of course plenty of different red ones as that tends to be the standard preparation of this dish. Not sure how I’d get a blue kimchi, if only I had […]
There’s really no end to what you can use this versatile yet nuanced condiment with. On fried eggs. In soup. In dressing. Tossed with veggies like cucumbers or slaw. With bacon. On burgers and sandwiches. With noodles. As a meat or seafood dip (in place of butter). You get the […]
You wouldn’t know it judging from most Middle eastern eateries in the US, but bright pink pickled turnips (in many places called “torshi left,” or just “left,” which simply means turnip) is a necessary component for many meals all over the Middle East. No, there’s not some crazy pink variety […]
Just look around on this site and you’ll quickly see I have a great love of pho (pronounced “fuh” and almost bordering on “fur”), the now iconic Vietnamese noodle soup which is often spiced up with a healthy dose of sriracha sauce. I love pho so much I even created […]
For the last several years, I’ve been getting pretty experimental with my latkes (potato pancakes) at Hanukkah time. Eating oily and fried foods is part of the Hanukkah tradition and relates to the holiday’s miracle of the oil that burned for eight days. Latkes are normally just potatoes, matzah meal […]
Tacos. Steak. Enchiladas. Soup. Breakfast. Burritos. Breakfast burritos. What doesn’t spicy green sauce go on? I first started making homemade red and green salsas almost 20 years ago when a roommate got into it and proceeded to get me hooked. We were frequently buying all those commercial pre-made salsas you […]
That’s right. No SCOBY. No SCOBY hotel. No worrying if you don’t even know what that means. This is real, probiotic kombucha you can easily make yourself. Welcome to the lazy person’s kombucha. If you don’t want to understand the science behind it, you can also simply scroll down to […]
Let’s talk beans. They’re super nutritious, filling (largely due to their balance of carbohydrates, proteins, and fats), grow robustly in a variety of climates and areas, and are thus also usually quite affordable. For these reasons, they have been staple foods for the “masses” since ancient times. The chickpea is […]
There are countless versions of this dish across Asia. In Cambodia, there is Jrouk Spey. In Vietnam there’s Dua Chua. In Thailand there’s Pak Gard Dong. We could go on and on. Although the specific mustard plant varieties one finds more readily in the US differ from those in Cambodia […]