Fermented Food Adventures & Recipes
With all the fermenting, pickling, and cooking I do, I’m a perfectionist when it comes to my fruits and veggies. Does Farmbox Direct make the cut? A little while back, a representative at Farmbox Direct came across my blog (that’s a good sign, right?!) and introduced herself and the company […]
Are you ready to bring your cookout to the next level? Every so often I need to put up something here that isn’t fermented because I just love it so much and feel the burning need to share. Today we are talking… GALBI! In my college days, I was lucky […]
Because of the diverse array of its anti-inflammatory, vitamin-rich components, which are also normally easily accessible in conventional or specialty grocers and food markets, fire cider has only seen its popularity grow in both commercial production and DIY recipes in recent years. Another convenient benefit: It’s not hard at all […]
Ladies version of the very popular JH001. College Hoodie has a classic unisex design and features a double fabric hood, Kangaroo pouch pocket with small hidden opening for headphone/ear phone cord feed, ribbed cuffs and hem, self-coloured cords and twin needle stitch detailing. .: Regular fit.: 80% Cotton; 20% Polyester […]
That’s right. No SCOBY. No SCOBY hotel. No worrying if you don’t even know what that means. This is real, probiotic kombucha you can easily make yourself. Welcome to the lazy person’s kombucha. If you don’t want to understand the science behind it, you can also simply scroll down to […]
Let’s talk beans. They’re super nutritious, filling (largely due to their balance of carbohydrates, proteins, and fats), grow robustly in a variety of climates and areas, and are thus also usually quite affordable. For these reasons, they have been staple foods for the “masses” since ancient times. The chickpea is […]
There are countless versions of this dish across Asia. In Cambodia, there is Jrouk Spey. In Vietnam there’s Dua Chua. In Thailand there’s Pak Gard Dong. We could go on and on. Although the specific mustard plant varieties one finds more readily in the US differ from those in Cambodia […]
Yes, you can ferment mustard. I’m not sure why it isn’t more of a thing. In the same way that Dr. Andrew Weil called vinegar pickles “dead pickles,” (fermented pickles being living pickles, of course), we can say that the normal store-brand mustard is “dead.” Tasty, sure. But from a […]
It doesn’t get much easier than this classic bar syrup. Mix equal parts pomegranate juice and sugar, bring to a boil, stir until the sugar is dissolved, then simmer down at a medium-low temp, uncovered, until it’s a syrup… about 30 minutes. That’s it! While still warm or hot, transfer […]
Like mole, this sauce relies heavily on dried peppers. They can indeed be used in fermentation, but you need sources of fresh produce in there – I advise roughly 50% – in order to provide the healthy bacteria that makes fermentation possible. Although the sweetness of traditional mole comes in […]