Fermented Food Adventures & Recipes
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 […]
Kimchi. Shakshuka. Two foods I absolutely love and never once considered combining. Until one night, awake and stirring in bed, it just kinda hit me. And then, it was even harder to fall asleep because I started imagining all the ways I could go about it. Would I still use […]
The combination of fish sauce, vinegar & lime juice, and sugar creates a dipping sauce that is simple to make and yet so wonderfully balanced and tasty. A perfect blend of savory, sweet, and sour. \ This recipe also adds to that some garlic and chili, bringing in some spicy […]
With all the fermenting, pickling, and cooking I do, I’m a perfectionist when it comes to my fruits and veggies. Does Farmbox Direct make the cut? A little while back, a representative at Farmbox Direct came across my blog (that’s a good sign, right?!) and introduced herself and the company […]
Got Purp?! This take on hummus brings the brilliant color of beet kvass to the dish. While a “hummus” made from beets will give that deep purple color, it doesn’t really taste like hummus. (Not to say it’s bad at all.) In this recipe, we will use good ol’ chickpeas […]
Are you ready to bring your cookout to the next level? Every so often I need to put up something here that isn’t fermented because I just love it so much and feel the burning need to share. Today we are talking… GALBI! In my college days, I was lucky […]
Are you a lover of salsa fresca, aka pico de gallo, and wondered if it would be any good fermented? Hell yes it’s good fermented. The funny thing is, if you just make your regular salsa fresca (assuming you already make it, which is really straightforward to do without a […]
The world of Japanese pickling and fermenting is so expansive and complex. I dabble in a lot of different things ferment-wise and have barely scratched the surface of Japan’s rich offerings in this regard. But rather than become overwhelmed and possibly give up before even starting, hopefully you will see […]
(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 […]