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Tag: fermented

  • cured meats

A Bucket of Bounty: Balkan Stuffed Cabbage Rolls

  • by Tim Artz
  • Posted on March 28, 2022

How to ferment a mixed bucket of vegetables, including whole cabbage heads, for making stuffed cabbage rolls, sauerkraut soup, and more!

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  • condiments

The Beauty Within

  • by Tim Artz
  • Posted on October 31, 2020

Anyone who loves hot sauce should know about the revered Inner Beauty hot sauce. I made a few adjustments to the recipe to build on this long time favorite.

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  • condiments

Fermented Louisiana-style Hot Sauce

  • by Tim Artz
  • Posted on October 8, 2020

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!

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  • pickles

Fermented Cornichons

  • by Tim Artz
  • Posted on August 15, 2020

A proven recipe for fermented baby pickles. These cornichons make a great snack or addition to a charcuterie plate.

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  • condiments

Simple instructions to produce koji at home

  • by Tim Artz
  • Posted on November 12, 2019

Koji brings magic to many foods, and is very easy to make at home.

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  • condiments

Homemade Gochujang

  • by Tim Artz
  • Posted on September 7, 2019

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.

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  • condiments

Miscela Esplosiva

  • by Tim Artz
  • Posted on September 8, 2018

Miscela Esplosiva is a hot mixture of miscellaneous ingredients, like a very spicy, finely minced hot giardiniera. Perfect sandwich spread.

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  • condiments

I Can’t Say Worcestershire Sauce

  • by Tim Artz
  • Posted on November 6, 2016April 4, 2017

Today’s project is homemade Worcestershire sauce. Worcestershire sauce is a mystery in a bottle. Tart, salty, complex.

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  • condiments

Spicy Cucumber Kimchi

  • by Tim Artz
  • Posted on September 5, 2016April 5, 2017

This has to be my favorite kimchi. A few years ago, I ran several experiments on this recipe to see what folks liked, and this recipe was the result. It’s a spicy pickle with the perfect combination of salty, sweet, spicy and umami. Every ingredient contributes.

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  • Gardening

A Bumper Crop Of Spring Alliums

  • by Tim Artz
  • Posted on April 27, 2016April 5, 2017

  Spring’s green garlic, leeks, onions, scallions, shallots, and chives have arrived. These members of…

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Canning cheese chilies cured meat fermented Gardening garlic hot hot sauce Italian meat pickle pork sous vide spicy

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