Fermented Food Adventures & Recipes
(Note: all my recipe posts have an ad-free, text-only recipe card .jpg freely printable & downloadable at the bottom, just scroll to the end) It’s not surprising that low‑acid or non‑acidic natural foods like eggs and avocados are often featured as top choices for stomach inflammatory conditions such as gastritis […]
I put a ramen noodle soup recipe in my first cookbook (click here to check it out!) — and yes, it even had a ramen egg with a recipe for that as well using miso paste and a lot more — but that version is honestly more work than most […]
The unique and deep flavor of pho fusing with the quick satisfaction of a tangy pickled egg. Let’s face it, you need this! In case you hadn’t noticed, there’s a lot of pho flavored pickles and dishes on this blog. In fact, there’s pages worth. Just when I think my […]
Kimchi. Shakshuka. Two foods I absolutely love and never once considered combining. Until one night, awake and stirring in bed, it just kinda hit me. And then, it was even harder to fall asleep because I started imagining all the ways I could go about it. Would I still use […]
Ready to leave those plain old white hard-boiled eggs behind? Umami is a popular term nowadays, but these eggs were bringing it centuries before we were using this special word to describe that rich meaty flavor. I do not have a Sephardic background (Jews from Spain and the Levant). I […]
To miso-cure your eggs, you will simply wrap them in miso (many great options here), essentially making a miso ball with an egg inside. After a day to several days, you remove the miso and, voila!, you have a salty egg bursting with flavor. I wouldn’t say it simply takes […]
I recently put up a post about making kvass – a drink with Russian & Eastern European origins – which wasn’t specifically a beet drink originally but beets were sometimes added. In case you hadn’t noticed, beets impart an incredible color to liquids and most anything they touch. Although I […]