Lately I’ve been adding lots of recipes to my new Korean barbecue and sides section of the blog because, well, I love to make these dishes and can’t get enough of them! Koreans love all kinds of pickled vegetables and it’s common to serve a healthy variety with meals. These […]
This is as easy (you might say simple!) to make as it is delicious. it’s a great way to really harness that strawberry flavor to add to your homemade soda water, breakfast foods, cocktails, hot sauces wing marinades and more. In particular I made this to be used in my […]
I had a vision to make black colored pickled eggs using Chinese black vinegar, soy sauce, and molasses. I was taking my lead from balsamic vinegar pickled eggs which do in fact yield beautiful black eggs after a few weeks. And although this particular concoction only produced brown eggs, they […]
Although sauerruben (fermented turnip) is far less known in the US than sauerkraut (fermented cabbage), it is a delicious and very healthy alternative. It has a fairly similar taste (and pungent smell!) as well, although turnips have notes of horseradish, radish, and other flavors, which might make this ferment even […]
This is another banchan (small side dish served with Korean main dishes) I just love. It starts out as a kind of faux kimchi, which are popular in Korean cuisine, involving use of many typical kimchi ingredients, but immediately eaten or refrigerated rather than fermented. That said, it has a […]
