Several Chefs have shared with me the difficulty they have when they get really awesome product to work with: the more you do to it, the more likely you are to screw it up. Sometimes you just have to stay out of the way or you’ll mess up something completely awesome. So I’m going to [...]
Archive for the ‘Fermenting (Non-Alcoholic)’ Category
Timelapse Video of An Onggi Pot Creation (Used for Kimchi)
Posted in Fermenting (Non-Alcoholic) on December 5, 2011 | 1 Comment »
Fermented Hot Peppers and Fermented Hot Sauce Recipe
Posted in Fermenting (Non-Alcoholic) on December 2, 2011 | 3 Comments »
This is a great end-of-season preserve. We bought up the last of the hot peppers we could find to make a powerful hot sauce that will warm up our cooking all winter long. I’ll start with the fine print: this recipe is not a preserve. It should store in the fridge for plenty of time [...]
How to Make Ginger Beer (Fermentation Recipe)
Posted in Fermenting (Non-Alcoholic) on November 30, 2011 | 11 Comments »
Making Ginger Beer is awesome and easy – although you require a little patience; its biggest downside is it will take at least 2-4 weeks before it’s ready and demands your attention at the start of the process. The upside is the depth of flavour, natural carbonation that is something magical to have created. Our [...]
Naturally Pickled (Fermented) Jalapeno Peppers
Posted in Fermenting (Non-Alcoholic) on August 18, 2011 | 7 Comments »
I’m a sucker for the hot stuff. Serve it to me pickled and I’m likely to turn to mush. There isn’t a lot of mystery to my pickled hot peppers. I don’t add garlic, mustard seed, dill, pepper or fancy stuff. Hot peppers (in the photos below, jalapenos), salt and water. But there are a [...]
How to Make Sour Pickles (i.e. Fermented Cucumbers)
Posted in Fermenting (Non-Alcoholic) on August 17, 2011 | 13 Comments »
Oh for the love of a ‘real’ pickle. I am still working my head around fermentation. We’ve been doing it off and on for a few years and I must admit that the entire process is somewhat foreign, strange and even a bit uncomfortable. There’s no good reason for this as I’ve been eating rotten [...]
Wild Fermented Carrots – in our New Fermenting Crock
Posted in Fermenting (Non-Alcoholic), tagged fermenting, lacto fermentation, local food, natural fermentation, pickled carrots, pickles without vinegar, preserving, Slow Food, wild fermentation on March 29, 2011 | 2 Comments »
I couldn’t wait for summer to use our new Harsch Gartopf Crock pot and naturally ferment something. So we turned to what we could get locally and ended up with a 6-pound bowl of carrots: If you think they look a little suspect – I did cheat with the slicing blade of the food processor. [...]
Charcutepalooza – Brining Challenge – And an Epic Condiment
Posted in Fermenting (Non-Alcoholic), tagged charcutepalooza on March 15, 2011 | 15 Comments »
Let me start this post by sharing that this is my post for Charcutepalooza – and that this post may indeed disqualify me from the year of meat. If it does, that will make me a CharcutepaLOSER but I’ve had this idea in my head since the topic came out and the little Devil on [...]
Preserving Autumn – Cabbage and Making Sauerkraut
Posted in Fermenting (Non-Alcoholic), tagged wellpreservededibleautumn on September 24, 2010 | 4 Comments »
Many of us start preserving with commercial pectin, following recipes that we think are easy and, for the most part, are. I remember thinking that fermentation, pressure cooking and dehydrating were far too complex and I would eventually learn how to do them. The truth is the `more advanced` preserving techniques are often the easiest. [...]
Fermenting Sauerkraut – day 1
Posted in Fermenting (Non-Alcoholic) on February 27, 2010 | 2 Comments »
Fermentation is a type of preserving I have never done and have wanted to do for a long time. Traditional dill pickles, saurkraut and kosher preserves are staples of this art. The premise is basic: let a vegetable (often pickles or cabbage) ferment in a brine of their own creation. The fermentation is visible – [...]
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