Fermented Food Adventures & Recipes
This article was adapted from Kenny Friedman’s recipe (which we collaborated on) at the Kosher Epicurian Society website. It’s a wonderful resource for Kosher cooking, dining, reviews, wine, and much more, with recipes and content being added regularly! You can find Kenny on Instagram @kosherwinetastings. Note: This is a “quick […]
This recipe makes use of fermented pickle brine and caraway seeds to give you a classic Eastern European rye bread flavor without the need for sourdough starter. (If you want to make my classic sourdough rye bread recipe, check out my recipe here.) This bread has a wonderful consistency, including […]
This is one of my absolute favorite recipes. I posted it almost two years ago on social media and just realized it never found its way here, haha! SWEET. SOUR. SPICY. CRUNCHY. Like a delicious punch to your mouth-hole guys!! Y’all, try this. These cobs will blow your mind. Ingredients […]
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 had been having a serious craving for a Po’ Boy sandwich recently, so I decided to go full force at it, including making my own remoulade (the accompanying sauce/dressing) and being sure to include lots of my homemade garlic dill pickles in both the sandwich and the remoulade. For […]
Torshi – Persian for “sour” and referring to pickled vegetables – are so popular in Iran that a meal literally isn’t complete without them. This love of soured goods is ubiquitous all over the Middle East; variations can be found not just from country to country and city to city […]
Although sauerruben (fermented turnip) is far less known in the US than sauerkraut (fermented cabbage), it is a delicious and very healthy alternative. It has a fairly similar taste (and pungent smell!) as well, although turnips have notes of horseradish, radish, and other flavors, which might make this ferment even […]
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 […]
In my new cookbook, Insane in the Brine: The Official Cookbook, I wrote a blackening-seasoning (aka blackening-spice) pickled egg recipe that I love. I decided a similar approach to pickled shrimp – a somewhat obscure southern gem – would also yield delicious results. And it did! Blackening seasoning has a […]
This pickle recipe is FULL of flavor. These delicious pickle chips are sweet, tangy, and spicy (mostly in the mulled spice kind of way, but they can also be made with some hot peppers as well, and it works really well either way). This recipe also works well with small […]