Fermented Food Adventures & Recipes
The Ultimate Pickle Jar. Aka the “Pickle Pusher.” I’ve talked about this product in some of my posts and I just wanted to take a minute and state that, for a couple bucks more than a fermentation weight, you are getting an invaluable fermentation tool. Some of my ferments, like […]
What is lacto-fermentation? Lacto-fermentation can also just be called “fermentation.” For example, we say certain foods like sauerkraut, kimchi, and sour pickles are “fermented.” The term lacto-fermentation is simply a way of specifying the type of fermentation we are talking about, because there are various types and classifications of fermentation. […]
For my discussion of why I started experimenting with colorful kimchis (besides the obvious answer of “why not!?”), I invite you to check out my original color-kimchi post, jalapeno-cilantro-lime green kimchi, here. I debated for a long time about what to put in it. There are so many amazing orange […]
There is a wide variety of books about fermentation, from the science and history behind it to recipe books, wine and mead making, and more. To simplify things I have posted here some of the biggest names and sellers in the world of fermenting, as well as some general and […]
Although I give guidance on all my posts for products or solutions to create the best possible dishes and ferments, the following is an annotated list of recommended products across most categories found on this site. If you are looking for recommendations and discussion of hot sauce bottles and supplies, […]
I love Vietnamese pho soup. And if you’ve ever had it, you probably do too. There is a section of Atlanta (my hometown), which is lined with Vietnamese restaurants. I used to work in that area and when I discovered pho (and Vietnamese cuisine in general), I think there were […]