Fermented Food Adventures & Recipes
Unless you’re new to this site, you may know I have a thing for Montreal Steak Seasoning. In fact, I love it for so much more than just steak that it’s a regular in my ferments. Unlike the store versions which can have some anti-caking agents or other ingredients bad […]
Really, who doesn’t want to try pho-spiced ketchup? (Besides my wife, I mean.) I’m telling you, it’s absolutely brilliant. Or a Russian dressing made with said pho ketchup, in which the dressing is also made using your own delicious, Paleo-friendly mayo, fermented hot sauce and fermented horseradish? Which then goes […]
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 […]
Here in Georgia we’re lucky to be able to grow some of the world’s greatest peaches. And even though we’re the “Peach State,” our neighbors like Tennessee and North Carolina also grow amazing peaches. This time of year, I love making different dishes with these local and regional fruits. I […]
After I made my kiwi simple syrup recipe, the fun began of trying it on whatever I could. One fav was a cocktail I dubbed the “Kiwi Collins.” I love strong sour and lemony flavor so it’s no wonder a favorite drink of mine is a Tom Collins. (Although I […]
A few times a year I make a bunch of good ol’ classic cole slaw, for a burger & dog barbecue, or with tacos, a pulled pork sandwich, that kind of thing. It’s always delicious; this is my own recipe from scratch and is exactly how I make it. Cole […]
If you’re here on my site, on this page in particular, then it’s a given you love hot & spicy, you love sriracha, and you can’t wait to find even more things to put it on. In this case, we’re also talking what to put it in. Because this recipe […]
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 […]
Can this be my shortest post ever? You need to know what’s in it, how to make it, and some ideas of what it’s good for (besides maybe just spooning it into your mouth at 2 am). Here we go: It’s delicious drizzled on fruit salad, ice cream & frozen […]
This isn’t a ferment recipe per se, although you can absolutely ferment it sitting in a sealed container on the shelf for a day or two or more for some added effervescence and depth of flavor. If you choose the fermented route, I’d suggest adding an additional 1/2 to 1 […]