Not all cuisines have staple accoutrements but those that do have them because they found something so great that it had to be eaten with every single meal. Mexicans have salsa, Peruvians have aji, and Koreans have kimchi. It’s the topic of heated debates, mostly because of its overpowering taste and smell. It’s garlicky, funky, […]
Lacto-Fermented Ginger and Garlic
I finally get it, why all the recipes online have pages and pages of a backstory behind the dish. It’s an excuse to write, and it feels good to troll you into reading my thoughts before giving you my delicious knowledge nuggets. Lacto-fermentation is one of the easiest things in the world. Just put some […]
Garlic Honey
Garlic fermented in honey has been one of those things that has stuck with me since I discovered it from Brad Leone’s many fermentation recipes. It goes so well with Korean food that I have had to make jar after jar of it. Korean food uses a lot of sugar and a lot of garlic, […]