Although the idea of pickled oysters might at first sound odd or unappealing, think about it. Seafood flavored and treated with acids is a common practice all over the world and is widely agreed to improve the flavor. Think about how you might add a squeeze of lemon to your […]
Passover is just around the corner. Well, six weeks might not be just around the corner to some, but in the fermenting world that’s no time. For maror, horseradish, I recommend at least several weeks to a month ferment time, and starting now like I’ve done is all the better. […]
My mom had bought me some Trader Joe’s “Everything But the Bagel Sesame Seasoning” because she knows how much I love “everything” bagels, which I’m assuming you know but in case you don’t is like a magical all-in-one bagel usually with the toppings poppy, sesame, coarse salt, dehydrated onion, and […]
I was recently asked whether it was possible to ferment fresh herbs and the answer is a resounding yes. The following is just a general guide of how to ferment herbs. This could be one herb or a variety. If you want a specific recipe, this is my fermented chimichurri. […]
