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Fancy-Schmancy

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A little more time but a lot more adventure awaits you down this road! Recipes designed for the explorer who relishes the discovery of new flavors and cultural experiences. Some of our seasonings may be a little more exotic and take more determination to find but that is part of the journey. Take a ride on the exotic side!

Holiday Ruby Sauerkraut

Make a red nose Reindeer batch of sauerkraut. The warm and hot spice combo fills the mouth with holiday magic. Great to ferment in the fall and have on hand through the holidays. Ferment for 6 or more days to reach full flavor. The spices will develop rich tones over several weeks. Make now [...]

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Antipasto Primavera

We’ll keep things fresh and verdant by fermenting: snow peas, sugar snap peas, asparagus, and spring onions. Then finish at the table with chopped herbs, olives, tossed with a good finish of oil, and crowned with shaved hard cheese. It’s an appetizer, but it can be fancied when tossed with pasta. Antipasto Primavera is a [...]

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A Maize ‘n’ Salsa

Let’s grab some fresh produce: a few ears of corn, some chiles, and fix us a pickled corn A Maize ‘n’ Salsa. Come taste the flavors of Mexico from the state of Sonora. You can use raw or cooked corn niblets. For a quick spice blend, find a mild chile powder; not the standard [...]

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Lone Star Salsa

A two-quart batch of our Lone Star Salsa starter will make ten or more quarts of salsa—just when you’re ready. And for pennies on the dollar over store bought, pasteurized brands. There is a good punch of chiles in this version, but fermenting them yields a medium spice level. Prep Time: 45 mins Jar Size: 2 [...]

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Ludwig Van Beets

The Old World Dutch were among the earliest to bring back spices from Asia. You can sense the cook’s pinches and dabs of rare spices evolved into a traditional Dutch blend known as Speculaas, which marries well to the sweetness of beets. I fashioned this warm, sweet blend—used mainly in their Christmas cookies—to make beets [...]

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Ludwig van Sauerkraut

The Old World Dutch were among the earliest to bring back spices from Asia. You can sense the cook’s pinches and dabs of rare spices evolved into a traditional Dutch blend known as Speculaas. I modified my Ludwig van Beets by substituting cabbage for beets to create Ludwig van Sauerkraut. I fashioned this warm, sweet [...]

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Euro-Kimchi, East Meets West

Make sauerkraut without a scent of fermentation! This is a unique twist on traditional sauerkraut by borrowing ingredients and flavors from our friends to the East. East meets West with Euro-Kimchi! Prep Time: 45 mins Jar Size: 1 quart/.9L Ingredients 2 ½ lbs cabbage, shredded 2 cups daikon radish, grated 1 TBS. garlic, chopped 2 tsp. gingerroot, [...]

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Korean Tacos

Korean Tacos are ground zero for all those food trucks motoring around America. Let's sashay into the kitchen, leave the truck in the driveway and make us some goooood street food! Take marinated, grilled protein to a new level. Uses our  Kimchi Tartar Sauce or Kimchi Relish. Prep time: 30 mins  Serving Size: 4 Ingredients 1 ½ lbs. white fish fillets (fresh [...]

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​Fruta de Pico de Gallo (Spicy Fruit Salad)

A pickle that really surprises! This Fruta de Pico de Gallo (Spicy Fruit Salad) or “rooster’s beak” concoction blazes with sweet, sour, and spicy crunch. Pico de Gallo in Mexico is actually a refreshing salad of raw fruit. Cut produce into thick sticks; a great way to create finger food snacks. It’s also great as a breakfast fruit [...]

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