How to ferment a mixed bucket of vegetables, including whole cabbage heads, for making stuffed cabbage rolls, sauerkraut soup, and more!
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.
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.
Koji brings magic to many foods, and is very easy to make at home.
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.
Miscela Esplosiva is a hot mixture of miscellaneous ingredients, like a very spicy, finely minced hot giardiniera. Perfect sandwich spread.
Today’s project is homemade Worcestershire sauce. Worcestershire sauce is a mystery in a bottle. Tart, salty, complex.
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.
Spring’s green garlic, leeks, onions, scallions, shallots, and chives have arrived. These members of…