Catégorie : Cooking with Ferments
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Kimchi Jeon: A Classic Korean Snack
Kimchi Jeon: A Classic Korean Snack Kimchi Jeon, or kimchi pancakes, is a beloved Korean dish that perfectly blends the bold, tangy flavors of fermented kimchi with the comforting, crispy texture of a pancake. Quick to make and endlessly adaptable, Kimchi Jeon can be enjoyed as a snack, appetizer, or side dish. Whether you’re using…
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Kimchi Mandu: A Delicious Fusion of Flavors
Kimchi Mandu: A Delicious Fusion of Flavors Kimchi mandu, or kimchi dumplings, are a delightful way to enjoy the bold, tangy flavors of kimchi in a whole new context. By incorporating kimchi into the dumpling filling, you create a balance of sourness, crunch, and spice that elevates these parcels into something truly special. Whether steamed,…
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Gift Pack – Bont Beter Leefmilieu – 3 Recipes
At Fermenthings, we believe in exploring the creative potential of every ingredient. That’s why we’re thrilled to share these three recipes featuring the unique products you received: mint-infused cider vinegar, coffee shoyu, and sesame and maple syrup miso. These versatile ingredients are designed to inspire, offering bold flavors and fresh possibilities in the kitchen. Whether…
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Cacao Shoyu Caramelized Onion and Fermented Pickled Red Onion Pie Recipe:
For the month of Februari we are offering to our Members our Cacao Shoyu Powder. And here is a great recipe we make with this umami powder that is a residue of our cacao shoyu! Ingredients: For the crust: 250g all-purpose flour 10g salt 10g sugar 225g unsalted butter, cold and cut into small…
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Fermented squash and sesame dip
The recipe from Cortney Burns fermented squash and sesame dip (Saveur nr. 193) is time-consuming. She is using things like amchoor and onion powder which make up part of the larder at Bar Tartine. I decided to take a short cut and see if this long anticipated dip is as good as it looks, using…
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Beets & Beluga lentil salad with kombucha-vinaigrette
This salad has been a staple through the winter at our lazy Sunday brunches, full of earthy flavours countered by the sweet & sour vinaigrette, the fermented beets and the saltiness of the feta. You can substitute the brined beets with oven-roasted beets if you like. The result will be slightly sweeter. Kombucha-vinaigrette: Ingredients: 200…
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Mustard: hot & cold soak
Mustard is a fascinating condiment, brightening our plate and palate. Strictly speaking, mustard is not really a product of fermentation but we use a fermented liquid (beer in this case, but it could be kombucha or kraut brine as well) to hydrate the seeds. Mustard seeds are exceedingly antimicrobial, explaining the longevity of the final…
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Mango-lemon habanero salsa
While leafing through the truly amazing book ‘Fiery Ferments’ from Kirsten K. Shockey & Christopher Shockey, I stumble upon a spicy Onion-Mango Ferment that tickles my taste buds, just by reading it. But I don’t have the ingredients the recipe asks for, so I decide to make something different with what I have in the…