I was always intrigued with the idea of making a fermented hot sauce, but toning down the vinegar content to highlight the fermented character of the sauce. I also like a bit of garlic, so I wanted that in my sauce. Last, I wanted to bring more heat!
A proven recipe for fermented baby pickles. These cornichons make a great snack or addition to a charcuterie plate.
This sauce is hands down my favorite way to enjoy grilled salmon, especially wild Alaskan salmon with the fast- approaching season!
How to use koji rice to emulate dry aging on a standing rib roast.
Using the solids left from fermenting sake to make cucumber pickles and cured salmon creates a light, fresh taste.
Koji brings magic to many foods, and is very easy to make at home.
If you like hot peppers, garlic, and smoky goodness, this bottled sorcery is for you.
Homegrown quick-pickled Peachadew peppers. Homemade yellow fin tuna confit and house-cured anchovies. Capers, olive oil, sunflower oil, herbs.
Gochujang, fermented Korean-style chile paste, is a staple in my kitchen. With a bumper crop of peppers, I set out to make my own.
In other blog posts, I have shared how to make some fresh tomatillo salsa and how to use them in delicious pork chili verde. This recipe today, salsa verde, is the original reason I grew tomatillos. I wanted to make a tangy green salsa to enjoy all year.