Fermented Food Adventures & Recipes
People know me for pickling and fermenting, but the truth is my obsession is bigger than that. I’m hooked on food preservation and what I call food augmentation. Curing, smoking, brining, drying… anything that transforms an ingredient and enhances any of its qualities. This smoked salmon started as a simple […]
This recipe can be used to make lox – salt cured salmon, also known as gravlax – with notes of sweet and sour citrus. The finished product will be a luxury food of significantly higher caliber than anything you can find prepackaged or even in most delis, and at a […]
This recipe can be used to make gravlax – salt cured lox – with a rich and autumny flavor. It will keep for several days. Or, you can take the extra step of cold smoking it, to produce nova lox, which will have a nuanced smokey flavor and will add a few more […]