Fermented Food Adventures & Recipes
I had a super crisp, firm, delicious watermelon the other day, and I was thinking the rind on it must be one of the best. So I saved them and couldn’t immediately decide on any number of ways I might want to pickle them. I was very tempted to use […]
I played a lot with pineapple pickles this year, and I just love them! There’s already various pineapple & pineapple-pickle recipes on this blog you can check out. Jangajji are quite different from what most Americans associate with “pickles” but they’re absolutely delicious and so easy to make. If you […]
Got Purp?! This take on hummus brings the brilliant color of beet kvass to the dish. While a “hummus” made from beets will give that deep purple color, it doesn’t really taste like hummus. (Not to say it’s bad at all.) In this recipe, we will use good ol’ chickpeas […]
Young pickles are brined for 24 hours (or possibly up to 48) before fridging and eating, to give you that super crunchy texture and saltier (versus sour) flavor. It’s a real delicatessen icon. This video provides some more info and guidance. Please subscribe to the YouTube channel for notifications about […]
That’s right! This post is for two – count ’em – two pineapple kimchi recipes. The cubed pineapple kimchi (kkakdugi) is so delicious, you’ll be lucky if you can resist eating it all before the blending stage to make it an epic sauce. Kkakdugi normally is the cubed, firm & […]
I always had trouble coming up with a name for these, like my Phokra and Phomato. A mix of the word pho and pickles – Phockles – (pronounced “Fuckles” since pho is pronounced “fuh”) just never sat right. This is my update: Phocumber! Sure, it sounds like Fuck Umber, but […]
When I came up with this vinegar (i.e. unfermented) pickle recipe, I had made fermented “phokra” several times. (That name is a no-brainer of course.) I love that stuff and plan to post a recipe at some point. Fermented foods are rich in probiotic bacteria and have tremendous flavor. On […]
My fruit sriracha explorations continue. This was made with sweet frozen black cherries. Frozen foods have marketing challenges in that they may seem inferior to fresh. But there are some good things about frozen: So grab yourself a pound of high quality frozen cherries (I’d recommend a well-received organic brand) […]
Unless you’re new to this site, you may know I have a thing for Montreal Steak Seasoning. In fact, I love it for so much more than just steak that it’s a regular in my ferments. Unlike the store versions which can have some anti-caking agents or other ingredients bad […]
It’s interesting that the big-name brands of sauerkraut you find in mainstream supermarkets are never purple. These brands aren’t normally fermented, but rather are vinegar brined. Even when they are fermented (or at least saltwater brined), they’re later pasteurized and consequently lose all their healthy probiotic activity and become mushy […]