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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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Kimchi Tartar Sauce

Kimchi Tartar Sauce is East-West fusion made in a wink. Use on fish, tofu, eggs, chicken, portobello mushrooms. This has become our major mayo topper for just about anything! Ingredients 1 ½ cups mayonnaise 3 scallions thinly sliced ¾ cup finely chopped kimchi ½ cup kimchi brine Instructions Blend all together

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Kimchi Relish - Sweet and Sour Spicy Condiment

Use Kimchi Relish - Sweet&Sour Spicy Condiment as a ready-made fermented relish like you would use ketchup, relish or taco topper. I watched this sweet-sour condiment made on the Kimchi Chronicles, where a simple grilled hot dog was dressed with a scant squeeze of spicy mustard and topped with this relish. Actor [...]

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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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Easy-Peasy Dill Pickles

No Knife Required!? In one of the most unusual requests ever, I had to reinvent a way to make dill pickles for a supermarket chain who has a special customer focus. Not any supermarket, but Consumer Reports “Best rated supermarket chain in America-2014.” I was taxed with this requirement: no cutting allowed — ingredients had to be [...]

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