Fermented Food Adventures & Recipes
There are countless versions of this dish across Asia. In Cambodia, there is Jrouk Spey. In Vietnam there’s Dua Chua. In Thailand there’s Pak Gard Dong. We could go on and on. Although the specific mustard plant varieties one finds more readily in the US differ from those in Cambodia […]
I love growing mustard greens, both because they are so easy to grow and because I love the flavor, whether raw or cooked, including in soups and even turned into chips in my food dehydrator after coating them in sesame oil, brown sugar and my fermented sriracha. I may have […]