Using the solids left from fermenting sake to make cucumber pickles and cured salmon creates a light, fresh taste.
Author: Tim Artz
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.
Confit is a slow cooking process using fat. In this post I replace traditional fat with beeswax for amazing results.
Homemade corned beef is excellent because you control the ingredients and the quality of the meat. It’s easy, and the only limitation is that you need to plan ahead for the curing time.
For The Love Of Condiments: brine fermented peppers as a base for hot sauce and fiery barbecue sauce
Fermentation adds depth and complexity to the flavor of foods. A jar of fermented hot peppers makes a great base for flavorful sauces.
Tim's Food Obsession 