Étiquette : lacto-fermentation
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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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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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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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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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Brined Beets
Saying that the book ‘Bar Tartine’ by Nicolaus Balla & Cortney Burns is great, is an understatement. The talent and dedication of these people are so obvious and the way they share their techniques and recipes is just amazing. I had a hard time choosing a ferment from the book but decided to go for…
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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…
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Ghost pepper (or Naga Jolokia) hot sauce
I have to admit that I have been looking forward to giving these damn hot Ghost peppers a good blitz and discover what the results of 3 months of fermenting them tastes like. I started up the ferment mid December, after picking up these hotties at westlandpeppers.com, and made a couple of experimental small batches…
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Blaukraut with apple
Red cabbage is packed with anthocyanin (antiviral properties!) and vitamin C. I am actually not a big fan of the braised red cabbage we eat here around christmas time, but the kraut made from red cabbage is rather surprisingly crunchy and keeps for a long time. I like the word ‘blaukraut’, the recipe (and the…
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Fennel and turmeric ferment
This fennel-turmeric ferment is one we are making often at Fermenthings (inspired by the @itinerairebisgourmand recipe). The bright yellow of the freshly grated turmeric gives the ferment a very distinct flavour and color. It is usually served together with a ceviche, where the fish is marinated in a kombucha & sour orange vinaigrette and served…