. sous vide . fermentation . dry curing .
It’s been a while since my last fermentation post on this blog but make no mistake, this house is full of LAB (lactic acid fermentation bacteria, the good guys) and stuff here ferments 24/7 … multiple projects going all at the same time… It’s a bit intense sometimes. I’m getting into fruit Lacto-fermentation now and […]
Making fermented pickles at home (of any kind) is extremely simple and if you haven’t tried it then it might make sense to start with an easy yet classic recipe. Pickled cucumbers are normally called simply pickles but there are all sort fo pickles or pickled things. Anyways, semantics aside, in order to ferment cucumbers […]
Japanese chiles are similar to Arbol chiles but milder. I figured they would make a great hot sauce to have around (a little milder compared to what I usually have in stock) and I took the opportunity to introduce a new step (more like a variation of a step) in the process that would help […]
I’ve talked about making fermented hot sauces in the past and I will continue to talk about it because it’s an awesome subject. If you love hot sauces and are the DIY type then this one is for you. Fermenting anything at home is extremely simple and that’s no different for making fermented sauces. I’ve […]
Yep… hot sauce making has taken over my life and so has fermentation. If you haven’t tried either and are hesitant well… put that hesitation aside and dive in. In my opinion, fermented hot sauces are superior in taste to their vinegar-acidified counterparts. There’s that extra complexity in the flavor that just can’t be described. And I’m not […]
Yikes! that was a long post title! I always struggle with post titles. I wanna summarize what the post is about and not come off entirely lame yet pay attention to SEO hocus-pocus, etc.. but you be the judge. Now, if you don’t care for that sorta thing, I mean, blog post titles… and you want to […]
I love lacto-fermented vegetables. Homemade sauerkraut and kimchi are fun to make and one of the first things I got into when I started this cooking blog. Along with bread making, vegetable fermentation has always been fascinating to me. Recently I’ve started experimenting with a broader spectrum of vegetables, spices, seasonings… the combinations are endless and the flavor […]
The preservation of food via fermentation is probably as old as 3000 BC. Lactic acid bacteria take all the credit in the transformation of simple and quite possibly boring green cabbage into delicious sauerkraut. A staple ingredient in german cuisine, it can be found by different names in many western and eastern european countries as […]