There are many ways to make brine and many factors that influence the outcome. We recommend starting with 14 grams salt per cup of water for short-term ferments in our glass paocai jar and 16 grams per cup for long-term ferments in the larger ceramic jar, adjusting for future batches if needed. Measurements below are per cup of water and can be used for any container.
Time and patience is what you need to make kimchi, a Korean staple of fermented vegetables. This makes a perfectly soothing weekend project
What lasts long and taste great? Japanese Pickles! Read on to learn more.
If you have ever had a Japanese Curry at a restaurant, you probably know about this condiment called Fukujinzuke. It’s made of daikon (white radish) and other vegetables and tastes like sweet soy sauce with a touch of sourness. It is a great vegetarian dish.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Pickles Recipes – You are reading a lot recently about probiotics and the benefits of fermenting and pickling your own food at home? Do making pickles sound kind of terrifying for you? In fac…
Make your own chilli crisp infused with star anise, cardamom, sesame seeds, Sichuan peppercorns and ginger, then add to stir-fries, pizza or barbecued meat for an extra kick
Pickles Recipes – You are reading a lot recently about probiotics and the benefits of fermenting and pickling your own food at home? Do making pickles sound kind of terrifying for you? In fac…
You only need 20 minutes to make this weeknight pasta — it’s a keeper.
This vibrant spiced pickled eggs recipe melts delicate curry spices with tangy pickle and turmeric.
How to ripen Kimchi the right way and enjoy it at its best. Follow my No Crazy Kimchi flowchart to make sure you eat the Kimchi when it's NOT CRAZY tasting!
A traditional Kerala sadya recipe made with dates, tamarind and ginger. It's similar to a date confit with a perfect balance of sweet, sour and spicy flavors.
Pickles Recipes – You are reading a lot recently about probiotics and the benefits of fermenting and pickling your own food at home? Do making pickles sound kind of terrifying for you? In fac…
This sweet and spicy jam is the perfect addition to your cheese board.
This full-flavoured, festive gravy can be made in advance - our secret ingredients of soy sauce and dried mushrooms add a deep hit of 'umami', or savouriness, to complement a roast
Forget about shedding tears over liquid down the drain—turn your leftover brines, oils, and—yes—aquafabas into something useful.
Chef Eric SkokanBlack Cat, Bramble and HareBoulder, Colo.Chef Skokan emulsifies toasted almonds and roasted garlic to create a thick sauce
Easy Kimchi recipe using the blender! This easy and simple recipe is also lighter and more refreshing than most Kimchis - exactly like the Northern Korean style Kimjang Kimchi, I ate at home growing up.
Authentic French Béarnaise ~ one of the world's great sauces that anyone can make!
Chinese XO sauce at its core is an oil infused with dried seafood, salted meat, and aromatics.
A bright and fresh hot sauce that's good on just about anything
Cinnamon lends additional sweetness to this savory jam, making it an excellent match with heavily spiced lamb or pork.
Have you ever wanted to learn how to pickle garlic? Maybe you've never really thought about it before but pickled garlic is a great addition to many dishes including salads and cold pastas. If you already know the great taste of pickled garlic,...
Add these turnip and beet pickles to savoury charcuterie boards during entertaining season — the acidity balanced out the rich meats and dips perfectly.
This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add oil and vinegar to turn it into a vinaigrette.
In what could be described as the era of health food, I’m surprised that kimchi is still not widely eaten in the Western world at what seems to be the forefront of the clean eating trend. Avocados,…
Learn to make homemade Ssamjang with this easy-to-follow recipe! Elevate your Korean BBQ and dishes with this authentic dipping sauce, ready in just 5 minutes.
This sauce adds a look of elegance, a buttery crunch, eggy richness, and brightness (both from the lemon and herbs) to any dish it’s added to.
Learn how to make chorizo crisps with this handy guide – an incredibly simple process which adds crunch and flavour to canapés and other dishes.
Korean radish kimchi, or kkakdugi, is crunchy and refreshing! With this easy 20-minute recipe, you can make authentic tasting kkakdugi that rivals top Korean restaurants.
A creamy, dreamy, vibrant sauce that looks like liquid gold. Made with simple ingredients like chickpeas, lemon, garlic, and nutritional yeast, it's perfect for adding to bowl meals, salads, roasted vegetables, and more! Just 10 minutes and 1 blender required!
Each year, the Passover Seder plate brings symbolism and tradition to the meal, but that doesn't mean dinner can't be fresh and exciting.
From barbecue to teriyaki, we're shaking up the ketchup bottle with 10 different recipes for America's favorite condiment.
