Fermented Food Adventures & Recipes
If you’ve ever heard about or made tepache, you probably know it is a traditional lightly fermented pineapple drink. It has a popular association with Mexico, but I’ve met Colombians and Brazilians who tell me they drink the same thing, or something similar. It’s a refreshing drink with a surprising […]
When I first learned about sauerruben, I knew I had to make it. For one thing, I love sauerkraut. I’ve always enjoyed turnips, whether baked, grilled, in soup, shredded raw in salad, etc. It is also an incredibly healthy vegetable. Sauerruben can be used in any of the ways you […]
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 […]
I love Vietnamese pho soup. And if you’ve ever had it, you probably do too. There is a section of Atlanta (my hometown), which is lined with Vietnamese restaurants. I used to work in that area and when I discovered pho (and Vietnamese cuisine in general), I think there were […]
I was recently asked whether it was possible to ferment fresh herbs and the answer is a resounding yes. The following is just a general guide of how to ferment herbs. This could be one herb or a variety. If you want a specific recipe, this is my fermented chimichurri. […]
From its obscure beginnings in the early 20th century Thai town of Si Racha, this sauce has taken the US by storm, specifically in the form of Huy Fong Food’s iconic “Sriracha Hot Chili Sauce” with the rooster featured on the label. Delicious though that sauce may be, it is […]
This recipe can be used to make gravlax – salt cured lox – with a rich and autumny flavor. It will keep for several days. Or, you can take the extra step of cold smoking it, to produce nova lox, which will have a nuanced smokey flavor and will add a few more […]
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 […]
Curtido originates from El Salvador and is standard on the national delicacy, pupusas. It is often sold or available as a street condiment in a vinegar pickled form, similar to how we would use chow chow. My version is more akin to true fermented sauerkraut, consisting mainly of shredded cabbage […]