Fermented Food Adventures & Recipes
What do goji berries, which originated and are heavily cultivated in China, have to do with tabouleh, the Middle Eastern salad of couscous, generous amounts of chopped parsley, and lemon juice? I recently started eating dried goji berries after learning about their incredible anti-inflammatory and antioxidant properties, and the fact […]
Isn’t it great when something really healthy also happens to be delicious? Mung bean srouts on their own may be pretty bland, but with this preparation popular in Korea, you’ll have yourself a crunchy, tasty, and in this case spicy side dish to go with your Korean barbecue or really […]
If you’ve eaten at a Korean restaurant, chances are one of the side dishes (banchan) you had was seasoned blanched spinach, known as Sigeumchi Namul. By limiting the boiling time to about 30 seconds (slightly longer for thicker spinach varieties) and transferring immediately to ice water, a firm yet pliable […]
In the summer, I start to grow more cucumbers than I can even pickle. It might seem like a travesty, but there’s many things I can do with these surplus cukes, which is great, because my pickles last me all year anyway. One tasty treat is a cucumber vodka and […]