Around here we eat some sort of ferment at least once a day. A welcome addition to any meal, tangy and salty these three ferments are just a few that I make on rotation. The classic caraway sauerkraut is Adrian’s favourite. While I love the vibrant hue and the subtle earthiness of the beet cabbage sauerkraut, the curtido (cabbage, carrot and onion) might be my new favourite.
This cashew based dip is smooth, creamy, and perfectly tangy with a hint of heat from the pickled jalapeños. If you’re avoiding legumes or are simply interested in expanding your dip repertoire you should give this a try!
Vibrant jewel like treasures to brighten up your winter. I have to admit, I haven’t always been a fan of beets. I used to think they tasted like dirt (they kind of do), but over the years I’ve learned to love them. When you let them ferment, they retain their crunchy texture and develop a delicious tangy flavour (i.e. they no longer taste like dirt).
Tangy, salty, crunchy and spicy, these fermented jalapeño peppers make a delicious addition to your morning eggs, nachos, burrito or anything really. This recipe is so simple, I don’t even know if it can be called a recipe… submerge sliced peppers in a salt water brine, let it sit out for a week or so and before you know it you have preserved sour ‘pickled’ jalapeños ready to be enjoyed all winter long!
There’s something magical about fermentation. In this case, it’s a process by which over salted vegetables yields a highly delicious product. Simple to make and packed full of tangy flavour, kimchi kraut is a tasty addition to nearly anything.
I think we can all agree that I kind of suck at this whole blogging thing. Well here I am, after a long break, to post a recipe that I am very excited about.
I love hot sauce! I love the tingly feeling it leaves in my mouth, I love the way beads of sweat form on my nose, I love the beautiful peppers that grow like glowing ornaments hanging off of the plants. But… I am not a huge fan of the vinegary hot sauces. For a while I was pretty obsessed with sriracha, a subtle sweetness and a hint of garlic, but reading the label can be kind of off putting, which led me to experiment with making my own version.