Fermented Food Adventures & Recipes
Steak tartare, also referred to as Beef Tartare, may not be on people’s radar like a good steak off the grill, but it’s so tasty, unique, and sensuous (the way sushi can be) that it will instantly be the talking point at your table. Or countertop, since this is typically […]
Although here in the South people normally identify brisket as a barbecue food, being raised by Jewish Yankees reversed my experience. Growing up I always had that sweet, juicy braised brisket at the holidays. I once stayed at a friend’s house and was told we’d be eating brisket, I assumed […]
Have you ever thought about making kimchi out of green beans?! This is the kind of wacky stuff that keeps me up at night. The truth is, virtually every vegetable can be fermented, and likewise, can be put through the kimchi process. Now, kimchi by definition doesn’t have to be […]
It’s here folks! The 2nd Insane in the Brine cookbook is now out, with 50 recipes! This book goes into new territory, from easy refrigerator charcuterie, to the newest insane pickle creations, jam and preserves, berry wine, olive-making and more! It is available on Amazon and Barnes & Noble. The […]
I played a lot with pineapple pickles this year, and I just love them! There’s already various pineapple & pineapple-pickle recipes on this blog you can check out. Jangajji are quite different from what most Americans associate with “pickles” but they’re absolutely delicious and so easy to make. If you […]
I’ve been making fruit-flavored “sriracha” sauces for years and you can find numerous other such recipes here. Sriracha is a simple and highly versatile sauce, normally consisting of red chilies, vinegar, garlic, and sugar. Notwithstanding the addition of some fruit flavor, in these cases I very much aim to maintain […]
Who doesn’t love a good strawberry margarita? Well, not only is this recipe delicious, it is super quick and easy to make. I had been making variations on margaritas for a while just for fun and experimentation, without paying much attention to quantities. After this one, bringing in some strawberry […]
Do you like mind-blowing flavors? Kkaennip jangajji – pickled perilla leaf – in my experience, is not as ubiquitous among the various pickles you will get at a Korean restaurant, despite having a really bold and unique flavor. Once I discovered the unique flavor of perilla leaf, with its hints […]
Welcome to yet another Korean side dish (banchan). There is seemingly an endless variety, and although there’s many similarities between many side pickles and salads, each one is also unique and deeply flavorful in its own way. A great case in point is this seasoned dried radish. This is the […]
I recently was inspired to make not one, but three, different pickled pineapple recipes. I put a poll at the Insane in the Brine Facebook group to see which of the three recipes was most sought after. (Side note: at least one if not both of the other recipes will […]