Fermented Food Adventures & Recipes
There’s something undeniably delightful about the combination of creamy, whipped cream cheese and the rich, smoky flavor of salmon. Whether you’re using homemade or store-bought smoked salmon, this simple yet delicious spread is perfect for bagels, bagel chips and other crackers, and more. This smoked salmon cream cheese spread is […]
This hearty, aromatic soup combines the sweetness of butternut squash and carrots with the warmth of spices like cinnamon, ginger, and nutmeg. Perfect for a cozy meal, it’s both nutritious and flavorful, making it an ideal dish for cooler weather. For those following a Paleo diet, you can use coconut […]
This recipe without photos appears at the end of the recipe. This recipe first appeared in More Insane in the Brine: The Second Official Cookbook , using my homemade olives. I have recently made a few of the recipes from the book available here, as well as from the first […]
This article was adapted from Kenny Friedman’s recipe (which we collaborated on) at the Kosher Epicurian Society website. It’s a wonderful resource for Kosher cooking, dining, reviews, wine, and much more, with recipes and content being added regularly! You can find Kenny on Instagram @kosherwinetastings. Note: This is a “quick […]
Tandoori is both a cooking style and method (cooking in a tandoor). This recipe doesn’t require a tandoor, but simply your favorite medium for cooking wings, be it your grill, oven, smoker, air fryer, or what have you. Although you may be used to tandoori chicken being bright red, this […]
Coriander chutney is a vibrant and flavorful condiment, perfect for adding a fresh, herby kick to various dishes. This versatile chutney combines fresh coriander leaves with aromatic spices. It’s perfect on the Fermented Dhokla (in the Insane in the Brine cookbook) but it’s also a standard accompaniment for a wide […]
Oshinko, which means “fragrant dish” in Japanese, refers to a variety of pickled vegetables commonly used in Japanese cuisine. While daikon radish is one of the most popular types of oshinko, there are several other vegetables that can be pickled and enjoyed, such as cucumbers, carrots, and even cabbage. This […]
This recipe makes use of fermented pickle brine and caraway seeds to give you a classic Eastern European rye bread flavor without the need for sourdough starter. (If you want to make my classic sourdough rye bread recipe, check out my recipe here.) This bread has a wonderful consistency, including […]
What better way to bring together my roots as a Georgia boy raised by two Jewish New Yorkers? Lesser known fact that while the Kosher pickle peddlers of the Lower East Side brought a great variety of pickles to the US, including the iconic Kosher Garlic Dill, the fermented green […]
Are you ready to turn a humble can of peas into a star meal? When one of your favorite dishes from before your GERD or gastritis days is allowable (or encouraged) on your anti-inflammatory diet, you know you’re in for a treat! This is simply because these kinds of “elimination” […]