Fermented Food Adventures & Recipes
Miso is a traditional Japanese seasoning made by fermenting soybeans with salt and koji (which itself is made by inoculating rice with Aspergillus oryzae, a type of safe fungus). It’s a thick paste used in a variety of dishes to impart a rich umami flavor, often described as savory and […]
Last year I had the unbelievably good fortune to spend a couple weeks in Costa Rica. Unfortunately, it was only in the last few days of my trip that I discovered a sauce there called “Lizano Salsa” (Lizano Sauce, pronounced like “Liz-Ah-No”, so you can pronounce my Insane in the […]
I had a vision to make black colored pickled eggs using Chinese black vinegar, soy sauce, and molasses. I was taking my lead from balsamic vinegar pickled eggs which do in fact yield beautiful black eggs after a few weeks. And although this particular concoction only produced brown eggs, they […]