Baking bread is second nature to me, all but at work… mercurial temperatures, staff, and time can get the better of my skills, where I decided to not even try, till I hit on some good yeast and fermentation this year. Trick is to let the fermentation take...
The Japanese use a fermented grain called koji to make miso paste or sake. When I first found it offered at my local Japanese food market, bells went off, a voice yelling at me, “go home, make soy, sake or pickled vegetables.” But honestly, it sat in my...
My latest effort with fermented chilies was inspired by this article on Fresno chili vinegar. Alas I was missing some of the sweeter ingredients. Relying on Thai bird chilies, I added sweet peppers to tame the heat. Then I left my first batch on the shelf for about a...
Fermentation is my my passion. From beer to bread I’ve traveled its tributaries in search of the perfect harbors. One destination has been elusive; lactic fermented chili sauce. James Lahey introduced me to this wonderful creation. Trying to put my hand to a...
