Cabbage Kimchi
Kimchi (김치), also spelled kimchee or gimchi, is a Korean dish of pickled vegetables, usually napa cabbage or Korean radish and is commonly served as a side dish. It is usually fermented in a brine of anchovy sauce, ginger, garlic,…
Techniques Fermented
Homemade Tempeh
Tempeh is a traditional Indonesian food made from soybeans. It is a fermented food, utilising a special type of mould that forms a cake. When fresh, tempeh has a nice mushroom-like smell and flavour. Ingredients 400 grams (14 ounces) dried…
White House Honey Porter
White house honey porter is the much-anticipated recipe to White House beer. Ingredients 2 (3.3) lb cans light unhopped malt extract ¾ lb Munich Malt (cracked) 1 lb crystal 20 malt (cracked) 6 oz black malt (cracked) 3 oz chocolate…
White House Honey Ale
White House Honey Ale is the much-anticipated recipe to White House beer. Ingredients 1½ oz Kent Goldings Hop Pellets 1½ oz Fuggles Hop pellets 2 cans (6.6 lb) light malt extract 1 lb light dried malt extract 12 oz crushed…
Traditional Finnish Lemon Mead (Sima)
Sima is a Finnish, lemon-flavored mead mostly consumed during the celebrations of the 1st of May. A glass of sima is traditionally accompanied by a funnel cake or sugar coated donut. The purpose of the fermentation is mainly to make…
Masyaura (Nepali Fermented Vegetable Balls)
Masyaura are Nepali fermented sun-dried vegetable balls made with a combination of minced vegetables and black lentils. The choice of vegetables is mostly taro, yam, and colocasia leaf. As finding fresh vegetables year-round was hard in the earlier days, masyaura…
Lemon Pickle I
Lemon pickle is a traditional condiment used with Indian food. Many pickle recipes from India have oil to help preserve the pickle, but this recipe uses no oil. Ingredients 12 small or 6 large lemons (thin skins preferred) 1 large…
Sourdough Starter (recipe)
This basic recipe for sourdough starter relies on wild yeast and bacteria that are naturally present in the air settling on the mixture. It works fastest in a kitchen where lots of bread baking has happened over the years. Depending…
Appam (Fermented Rice Pancake)
Appam, a fermented rice pancake, is a speciality of the South Indian coastal state of Kerala. It is especially popular among the Christian communities of that state. Appam are often served along with a coconut-flavoured vegetable stew. It is also…
Tapai Ketan (Indonesian Fermented Sticky Rice)
Tapai, also tape (pronounced “tah-pay”), is a traditional fermented food of Indonesia, although present in some form throughout South-East Asia. It can be made from various starchy staple foods including grains and tubers, each giving it a distinctive taste and…
Homemade Cider Vinegar
Cider vinegar, also called apple cider vinegar or ACV, is a type of vinegar made from apples. Cider vinegar has a unique flavour, coming from the apples used to make it. Some recipes require cider vinegar, although other vinegars may…
Idli (Steamed Rice and Black Gram Bread)
Idli is a round, fluffy bread roughly eight centimetres in diameter. It is made from ground rice or rice flour mixed with ground urad dal, salt, methi (fenugreek seeds) and water. The mixture is allowed to ferment prior to being…