Fermented Food Adventures & Recipes
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 […]
If there’s anything possible to love more than the look and color of this pickle, it’s the taste! I really love the balance of the flavors. The beautiful color is derived from the addition of beets, which are delicious pickled too. To maintain its very subtle sweetness, I made this […]
Are you tired of the same old sour cream & onion chi dip for your party? Are you a lover of garlic dill pickles? Well then, you need to get on the dill pickle dip bus! As you no doubt are aware, homemade fermented dill pickles have a complex flavor […]
Although the idea of pickled oysters might at first sound odd or unappealing, think about it. Seafood flavored and treated with acids is a common practice all over the world and is widely agreed to improve the flavor. Think about how you might add a squeeze of lemon to your […]
(Preface: this recipe can be made using crunchy or mushy pickles!) Do you just hate losing your pickles to the mush monster? Pickles going mushy on you, during the fermentation or pickling process, or as a result of natural softening over time, is a problem just about all of us […]
Ever wonder how to get those perfect, effervescent half sour pickles? You can get effervescent with full sours, but you’ll often find the peak at 3-4 days of room temperature fermentation. Using organic produce is always best to achieve results like this, as it contains more carbonation-producing bacteria. Please hit […]
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 […]
This is a five-minute demonstration, recipe & explanation for making classic sour garlic dill pickles. If you like these videos, please subscribe directly to the YouTube channel.
If you’ve been an explorer of this blog for a while, you know I love Banh Mi! I mean, really who doesn’t? Are you thinking of making your own? One of these days I’ll have to put up some recipes for the other components. Well, either way, the pickles are […]