Category: Lactofermentation
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Hobak Kimchi: A Sweet and Spicy Twist on Tradition
Hobak Kimchi: A Sweet and Spicy Twist on Tradition When it comes to fermentation, creativity knows no bounds. Enter Hobak Kimchi—a vibrant and delicious variation made with squash or butternut squash. This recipe offers a delightful balance of sweet, tangy, and spicy flavors, all while celebrating the versatility of seasonal produce. Whether you’re a fermentation…
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Hot Sauces Workshop – The Recipes
For the theorethical paert of the course, you can find the link here List of workshops 23-11-2022: Habanero / Jalapeno / Caroline Reaper / Aji Amarilo 23 November 2022 The Base Sauce This is our main hot sauce where we ferment 50% and roast / smoke the other 50% and mix it all to…
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Cucumber kimchi
Take some beers, put them in the fridge and by the time they are chilled, you will have your next kimchi ready to go with them. This cucumber kimchi is really easy and most of all, you can eat it right away (ideally you give it a day or two). Make sure to use young,…
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Zucchini kimchi
If you have kimchi paste at hand, this spring kimchi is ready in no time and so easy. Zucchinis are neutral vegetables acting like little sponges and fermenting quickly, so after only one week this kimchi is ready to eat. Don’t throw out the kimchi juice left in the jar after eating the zucchini, you…
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Savoy cabbage kraut
I love Savoy cabbage. The thick green leaves are so good in winter stews or just thinly sliced and wilted in a good knob of butter. The season is coming to an end so I hurried to make a fermented version, inspired by the one from ‘Fermented vegetables’ from K. Shockey with juniper berries. It…
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Kimchi paste
Kimchi, the soul food of Korea, is rapidly conquering the rest of the world. With good reason. Packed with good nutrients and unique in taste, this fiery ferment has as many recipes as there are kimchi-lovers. I have tried several ways of making kimchi and tweaked a little here and there after reading and eating…
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Lemon-dill kraut
This is an extremely tasty version of the ‘usual sauerkraut’ but with that little extra freshness from the lemon and the dill. The recipe from K. Shockey asks for dried dill, but I felt that I had to do something useful with that big bunch of fresh dill I had in my fridge. I like…
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Fermented Topinambur
Topinambur, sunchokes, Jerusalem artichokes, earth apples or sun roots… the names given to this somewhat strange tuber are nothing short of poetic. You can eat them raw or cooked but they turn out surprisingly delicious in a spicy ferment. In ‘Fermented Vegetables’, the recipe indicates to mix the topinambur with fennel. I made this easy…
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Hot Cinnamon Quince Ferment
The Shockeys call quinces ‘badass pears’ in ‘Fiery Ferments’ and although they don’t taste anything like a pear, their perfume is subtle and sweet. They cannot be eaten raw but are surprisingly great in this spicy ferment. Ingredients: 1 large quince, peeled, cored and sliced into small cubes (5×5 mm) zest and juice of half…
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Bay capers
I have the good fortune of having a 5 meter tall beautiful Bay Laurel tree (Laurus nobilis) in my small city garden. So far, I picked the leaves to season sauces and slow cooking dishes but every spring, the tree is producing small flower buds, looking a bit similar to capers. In ‘Bar Tartine’, I…