I’m not going to spend much time talking about these because they’re just so incredibly delicious, we really need to just get to the recipe so you can see for yourself. No, this isn’t a ferment or pickle recipe, but in my personal life and social media, I’ve been encouraged […]
This pickle recipe is FULL of flavor. These delicious pickle chips are sweet, tangy, and spicy (mostly in the mulled spice kind of way, but they can also be made with some hot peppers as well, and it works really well either way). This recipe also works well with small […]
The first Korean food I can remember ever eating was danmuji – sweet, yellow-colored pickled radish. It is often daikon but Korean radish can be subbed. Although other foods took me some getting used to (among them, kimchi, which is hard to believe given my love of kimchi and numerous […]
This easy recipe is bright but balanced, fragrant, and with a firm, satisfying texture. If you’re on the fence about pickled mushrooms (but you otherwise enjoy mushrooms and pickled foods), I highly recommend you to try. I know you’re going to just love it. The featured photos show Cremini (aka […]
If you’ve eaten at a Korean restaurant, chances are one of the side dishes (banchan) you had was seasoned blanched spinach, known as Sigeumchi Namul. By limiting the boiling time to about 30 seconds (slightly longer for thicker spinach varieties) and transferring immediately to ice water, a firm yet pliable […]
Yellow Curried Cauliflower. I really enjoy these. A pickled recipe rather than fermented in order to give it just hint a of sweetness that won't be fleeting. You can find this recipe and over 120 others in my new cookbook! Link in bio. My pink pickled cauliflower recipe is always available for free at insaneinthebrine.com.
Feeling a little insane this holiday season? Check out all the IITB apparel with the epic logo by @sirfredgear. Link to the merch in bio. I now have a coupon code – insane15 – you can apply at checkout for 15% off all orders PLUS free shipping. It's our best offer yet and expires December 11. Shipping is limited to the US only at this time, my apologies.
Milk kefir biscuits are the best! Thick, fluffy and full of flavor. Also no more intense effort making buttermilk or buying it. My new #insaneinthebrinecookbook (linked in bio) has detailed guidance for making & using milk kefir as well as my biscuit recipe (which can be made with just buttermilk or even milk if you don't have or want kefir grains). Numerous other recipes included for using kefir grains, milk kefir, kefir cheese and whey, in new ways.
Pastured eggs from @risenshineorganicfarm
🥬🥕🧄🌶️🔥SLAW-CHI!! (Kimchi Cole slaw)
I've shown this before and sung its praises but now I finally have my recipe up! The link is in my bio (Linktree)!
If you love slaw and/or kimchi, you're in for an addictive treat… Bold flavor that's a little bit spicy, little sweet, crunchy and creamy! I loved everything I put this on, especially the sammie in the next pic with the homemade hoagie roll and the homemade bulgogi. My bulgogi recipe is in my new cookbook which is in the Linktree. AND lastly you'll find this sammie and many more creations in my Facebook group "Rate My Sandwich" also linked in my Linktree, would love to see your sandwich creations there.
Finished garlic dill pickles made two weeks ago with my 5th grade gardening class at @templesinaiatlanta (posted 10/24). They loved em and most of the students even asked for cups to drink brine after. "Ideal students" 😂
🍆🌶️🔥"Kimchi Babaganoush" final product with my organic homegrown ichiban eggplant. Recipe below.
If you love kimchi and babaganoush, I'd say very good chance you'll be into this. If you like babaganoush but have never had kimchi, I could see it going one way or the other, just because kimchi is a pretty unique flavor for the uninitiated, and it definitely changes up the flavor here. Strong discernable flavors of both babaganoush and kimchi but melded nicely. Here's my recipe:
2.75 lbs hot smoked eggplant (weight before smoking and scooping out flesh) cooled then blended with 6 large garlic cloves (~35-40g), 1 habanero seeded (optional), 1 finger ginger (~10g), 12-13g pickling salt (or 2 tsp), 1/4 cup gochugaru (Korean red pepper flakes), and 2 TBSP soy sauce. I tried a batch with soy sauce and one with fish sauce and thought the soy sauce was better in this case. Ferment this blended paste in a quart jar for 10-14 days. Can also add a splash of old kimchi brine to jumpstart fermentation (I did this), especially since the hot smoking will kill most or all of the healthy bacteria on the eggplant you'll need for fermentation (of course, these should normally still be enough on the garlic, ginger and any pepper used).
After the allotted time fermenting, blend this paste for a couple minutes with 1/4 cup room temp tahini, 2 TBSP EVOO, 1 tsp cumin, 1/2 tsp black pepper, and 1 TBSP lemon juice (optional, you may find it already sour to your liking). I garnished with sesame seeds and green onion.
If you make it, would.love to hear your thoughts either way!
🥚🧅🌶️🔥Blackening-seasoning pickled eggs. Spicy, full of flavor and oh so satisfying. One of the 120+ recipes in my new e-cookbook for only $9.99, link in bio.
Tonkatsu Maki (crunchy pork filet roll). For the basic process and my katsu sauce recipe (at the end), check my stories/highlights for tonkatsu maki. Have a great weekend!
The white globe radishes I use to make "bachelor radish" aka ponytail radish kimchi because I can't source the true radishes – chonggakmu – used in Korea (they have more of an hourglass shape). I love this kimchi and encourage you to try it with any small or medium sized radish with the leafy greens intact. Recipe link in bio.
