Fermented Food Adventures & Recipes
This is a fermenting site (primarily), but sometimes there’s a recipe I enjoy so much I feel the need to share it here. I’m going to be posting some ferment recipes using my Montreal Steak Seasoning (MSS), so I wanted to go ahead and just put the base seasoning recipe […]
Okay so this is a fermenting site, but alcohol is a product of fermentation, right? So let’s do this. If you read my post on ginger simple syrup, then you already how know how easy a simple syrup is to make. (They don’t call it “simple” for nothing!) To see […]
I know, “world’s greatest” is a pretty bold claim, but I think you’re going to agree. What’s more, these can be ready in just 24 hours! (Note though that waiting several days to a week will allow for more flavor penetration and is ideal.) Yes, they’re vinegar pickles, not fermented, […]
It was when I was working on a Middle-Eastern mango-based hot sauce called amba (which involved using unripe mangoes), that the idea of mango kimchi hit me. Unlike soft ripe mangoes, young mango is firm. This led me to believe it would withstand much of the softening effects of fermentation […]
I first had amba on falafel and schwarma when I visited Israel at the age of 16. Oh what an age! My inexperienced taste buds were confused when I tasted this sauce, as I assumed that “mango sauce” would be very sweet. In fact, amba has just the slightest hint of sweet […]
When putting together this baechu (Napa cabbage) kimchi ferment/recipe, I remembered the boatloads of clementines we had in the fridge and it hit me – some fresh squeezed juice and orange zest would be a great add to kimchi. The sugars help feed the lactic acid-producing bacteria (LABs) present on […]
Many home fermenters think about gifting festive ferments this time of year. Honey cranberry, honey garlic, honey ginger, and a million combinations thereof. Some start in early November which can allow these ferments to be ready by Thanksgiving (e.g. honey pomegranate), while others may benefit from more time. As I […]
I planted a dozen cabbages this year and just harvested the rest of what there was, just as we hit December here in the Atlanta area. They’re delicious and crispy but on the small side, so I needed several for a half gallon kraut, as you see in the photo […]
Picking peppers and other ingredients for your hot sauce can be a very rewarding and creative endeavor, even if you live in an area with limited selections. But even with limited options, you may still wonder what and how to choose. This article will focus on two areas of hot […]
Kkakdugi simply means “cubed.” When you look for recipes, they are inevitably cubed Korean radishes (perhaps allowing to substitute with daikon). However, I wanted to show how any root vegetable could be fermented in this way. Turnip kkakdugi is absolutely delicious. Here are some of my homegrown turnips. This batch […]