Fermented Food Adventures & Recipes
This easy recipe is bright but balanced, fragrant, and with a firm, satisfying texture. If you’re on the fence about pickled mushrooms (but you otherwise enjoy mushrooms and pickled foods), I highly recommend you to try. I know you’re going to just love it. The featured photos show Cremini (aka […]
In case you didn’t know, I love Pho soup. Did you know pho is pronounced “fuh”? There’s a restaurant here in the Atlanta area called “What the pho?” and I’ve heard of one called “Pho King Awesome.” (My all-time favorite pho place, by the way, is here in Atlanta and […]
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 […]
Notes to newcomers to fermentation: If you want to get right to the recipe now, you can skip past this background discussion. A friend of my family once commented on how delicious my fermented classic garlic dill pickles looked. So I offered to make him a batch, but to my […]
Due to the increasing number of individuals on the AIP who are new to fermenting, this article serves as something of a broad intro. Scroll down to the recipe below if you just want to get to it! Although I’ve practiced my own spin on the Paleo Diet for a […]
I know, “world’s greatest” is a pretty bold claim, but I think you’re going to agree. What’s more, these can be ready in just 24 hours! (Note though that waiting several days to a week will allow for more flavor penetration and is ideal.) Yes, they’re vinegar pickles, not fermented, […]
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 […]
This is a recipe for classic kosher garlic dill pickles. A “kosher dill” doesn’t really refer to kosher in the sense of Jewish dietary restrictions but rather that it is in the style of the early 20th century New York Jewish pickle makers… with kosher salt and a generous amount […]
This is a recipe for cucumbers fermented with apples. You’ll end up with savory, delicious cucumber and apple pickles which mildly flavor each other. These are inspired by Hungarian style pickle recipes. This recipe is for a quart of pickles but you can adjust according to the size of […]