Fermented Food Adventures Recipes
(Note: all my recipe posts have an ad-free, text-only recipe card .jpg freely printable downloadable at the bottom, just scroll to the end) It’s not surprising that low‑acid or non‑acidic natural foods like eggs and avocados are often featured as top choices for stomach inflammatory conditions such as gastritis [ ] The post How to Make Paleo- / Gastritis- / GERD-Friendly Egg Salad appeared first…
People know me for pickling and fermenting, but the truth is my obsession is bigger than that. I’m hooked on food preservation and what I call food augmentation. Curing, smoking, brining, drying… anything that transforms an ingredient and enhances any of its qualities. This smoked salmon started as a simple [ ] The post How to Make Montreal-Steak-Seasoning Hot Smoked Salmon appeared first on…
I put a ramen noodle soup recipe in my first cookbook (click here to check it out!) — and yes, it even had a ramen egg with a recipe for that as well using miso paste and a lot more — but that version is honestly more work than most [ ] The post How to Make Quick, Full-Flavored Ramen Eggs appeared first on Insane in the Brine .
When I first published this fermented lentil soup in Insane in the Brine: The Official Cookbook, it was one of those recipes a lot of people told me warmed them in the winter! But the funny thing is that it’s not exclusively a “winter soup” in my opinion. It has [ ] The post How to Make Fermented Lentil Soup appeared first on Insane in the Brine .
This recipe appeared in its original form in Insane in the Brine: The Official Cookbook. Although some recipes are now found here, the book still contains about a hundred recipes not available anywhere else. To avoid ads in my articles, scroll to the very bottom where you can always find [ ] The post How to Make Traditional (Aged) Fish Sauce appeared first on Insane in the Brine .
Note: to bypass all ads, all my posts have a text-only, ad-free, downloadable/printable jpg recipe card at the very bottom. Matzah ball soup has always been one of those dishes that carries memory as much as flavor. After my incredibly talented and creative mom, Jane, passed away this year, I [ ] The post How to Make Big-Batch Matzah Ball Soup From Scratch appeared first on Insane in the Brine .
Pupusas are the national dish of El Salvador for a reason: they’re deeply flavorful, comforting, and endlessly customizable. If you’ve ever enjoyed Salvadoran street food, you already know that a warm pupusa—crispy on the outside, soft on the inside, and filled with something savory—is pure joy. Think of it as [ ] The post How to Make Pupusas appeared first on Insane in the Brine .
(Note: all recipes have an ad-free, text-only printable/downloadable version at the very bottom of each post.) Shito is often called the ketchup of Ghana, and once you try it, you’ll understand why. This spicy Ghanaian chili sauce shows up on everything from fried plantains and jollof rice to grilled fish, [ ] The post How to Make Fermented Ghanian Shito (Chili Paste) appeared first on Insane in…
This red lentil and root vegetable soup is the kind of recipe you make once and immediately add to your weekly rotation. It’s incredibly easy, built on simple chopping and one pot, yet the flavor is warm, naturally sweet, and deeply comforting thanks to leeks, carrots, parsnips, and butternut squash. [ ] The post How to Make Red Lentil, Root-Veggie Soup (Gastritis/GERD Friendly) appeared first on…
Kimchi jiggae (or kimchi stew) is one of the most iconic and comforting dishes in Korean cuisine. This classic Korean stew is beloved for its bold, savory, spicy flavor and its incredible simplicity. Whether you re new to Korean cooking or a longtime fan, learning how to make kimchi jjigae at [ ] The post How to Make Kimchi Jiggae (Kimchi Stew with Pork Shoulder or Tuna) appeared first on Insane…