Fermented Food Adventures & Recipes
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 […]
This is a classic but somewhat obscure southern dessert that you will find as delicious and flavorful as you do easy to make. This time of year when I’m growing so many blueberries, this is a delicious way to use them up. I also get to freeze a lot and […]
If you’re like me and love the taste and versatility of Middle Eastern salad, this is another one for you. Although I love Middle Eastern salad for pita meals due to its texture and bulkiness, I don’t feel it works as well when topping on some kebab and laffah (a […]
In the summer, I start to grow more cucumbers than I can even pickle. It might seem like a travesty, but there’s many things I can do with these surplus cukes, which is great, because my pickles last me all year anyway. One tasty treat is a cucumber vodka and […]
“Baharat” is simply the Arabic word for spice, and can refer to an amalgam of spices such as my recipe I’m putting up today. Variations can be seen all across the Middle East, not just from region to region, but home to home. My recipe is quite representative of a […]
Cherry season is short and we are in the midst of it! Although fresh cherries are amazing and good on and with so many things, pickling them is a great way to not only preserve them beyond the season, but augment their flavor into something out of this world. You […]