OK, so we all know by now that taking care of the gut is important. And fermented foods are an easy way to do that. Need some inspiration? Here's 85 easy ways to eat more fermented foods.
A sweet-and-spicy condiment that is a beautiful addition to any Indian dinner, or as an appetizer, served with cheese or without, on bread or crackers. Also delicious on potato latkes.
Make your own vegetarian stir-fry sauce! It's salty, sweet, packed with umami and so easy to make!
This homemade Worcestershire Sauce is a lot like the commercially prepared version, with a taste that's well rounded and full of umami.
Here are my 16 Favorite From Scratch Condiments that are all much easier than you'd think to make at home!
Fermented foods bring more than just increased nutrition to your diet though; They also protect against pathogens and helps digestion.
This homemade furikake ふりかけ (Japanese rice seasoning) includes nori (seaweed), toasted black and white sesame seeds, salt, and sugar for a simple and easy basic furikake known as 'nori komi furikake'. Sprinkle this on steamed rice, udon noodles, onigiri, ramen, popcorn, and more to easily add flavor to any dish!
A sweet and spicy onion relish. Make a jar of this condiment to make your meals enjoyable and add flavor to anything from crackers to plain bread.
Sweet, spicy and savory. 3 classic flavors come together in this trio of Asian dipping sauces that showcase authentic Asian flavors for spring and egg rolls.
Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!
These Vegan Bacon Bits are crispy, crunchy, and full of incredible bacon flavor! Made with textured vegetable protein (TVP) and a handful of basic ingredients, this delicious condiment is quick & easy. Perfect for topping salads, soups, baked potatoes, and more!
Don't get thrown off by the word 'spicy'. This Aubergine chutney is all about balance and the perfect play of flavours from the sweet n' spicy ingredients.
Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chilli jelly — chelly? — that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present. "Jam sugar" is a sugar that has pectin added to it and is very good for setting jams and jellies which are low in natural fruit pectin. It is easily bought in most UK supermarkets but sadly is difficult to find elsewhere. If you can’t get jam sugar then you can use granulated sugar and add a 1.75 ounce box of regular powdered fruit pectin to the sugar and vinegar at the beginning of step 2 (or use the amount of powdered pectin recommended on the packaging). Powdered fruit pectin can be bought from canning suppliers. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
This mayo is fantastic. The taste is delicious and there are no chemicals or preservatives. Store-bought mayo can't compete.
Breaking down the basics of how to add delicious and tangy crunch to your life with this guide to easy Pickled Red Cabbage!
Szechuan Sauce is full of spicy, sweet, and savory flavors and is super easy to make at home in just 15 minutes. It is a great dipping sauce that can be also used on noodles or in stir-fry recipe.
Fiery chilli jam or chilli jelly which makes a great side for fried food or with whatever you like. Super delicious and super yummy.
A traditional Japanese pickled plum "Umeboshi" recipe with step by step photo instructions, information, tips not to fail and more
Good gravy has the power to transform, or even save, a meal. Open your mind to a slightly radical idea: make your gravy a few days, or even weeks in advance, simply reheating it in your turkey tray on the Big Day. To reduce food waste, I’ve updated my classic Get-ahead gravy recipe to give you the option of swapping out the chicken wings for drumsticks and legs. This means you can pick out the bones and turn the leftovers into a delicious meal – you’ll find links to 4 brilliant recipes in the tip box. So it’s really up to you on the chicken front – either way you’ll still have your epic gravy in the bag (and in the freezer), ready for Christmas Day.
Glutamate – reminds me immediately of cheap chinese food and a rumbling stomache after eating. It makes me think of convenience food where this popular flavour enhancer is used exhaustively. …
Your family just. doesn't. like. fermented foods. I know... shocking. ;) Yet, actually, this is very common! So I'm bound and determined to help you succeed! Let's continue on our ever-important quest to add more beneficial bacteria to our guts, this time with 43 probiotic-filled, fermented condiments! Because, for real, who doesn't like ketchup? [by Lindsey Dietz]
I saw this recipe almost 3 months back and ever since, it was on my mind. In fact, I had bought my first pack of dried apricots just for this recipe and while I still kept fiddling with the thought of making it, the apricots managed to score highest on my favorite dry fruit list and now a regular in my pantry. Some more months would have still passed by before I could make this pickle when finally yesterday I did some jar shopping and I knew now is the time. Not that the recipe is difficult to make, in fact it is one of the simplest ones to make. I was just occupied with a few more important things and today when I finally made it, I realize what I had been missing all this while. The recipe was shared by a very talented fellow food blogger Amrita Gill which was passed on to her by her Iranian friend in her college days. A must try recipe, especially if you love your pickles and chutneys! Ingredients 2 cups carrot grated 1 1/2 cups fine grain sugar 1/4 cup balsamic vinegar (can be replaced with sugarcane vinegar or apple cider vinegar or any sweet vinegar) 1/3 cup dried apricots sliced 1/3 cup raisins 1/3 cup dates (I did not add as I do not like) 3 cloves garlic finely chopped 1/4 tsp garam masala powder 1/2 tsp turmeric powder 1 tbsp heaped red chilli powder Salt to taste Direction Soak the apricots and raisins in the vinegar overnight in the refrigerator, preferably in a glass bowl. Heat a pan and add the carrots followed by the sugar. Strain the soaked apricots and raisins and add the soaked vinegar from the bowl. Let the mixture come to a boil while stirring continuously on a medium flame. Now add the chopped garlic, soaked and strained fruits followed by the spices. Mix everything well and let the mixture reduce while stirring in between. When all the liquid evaporates, remove from heat and transfer to glass jar or bowl and keep the lid open. Refrigerate once completely cool. Enjoy with a wide range of Indian breads, fritters, samosas, or anything that you fancy!
Enjoy this Korean pancake dipping sauce with almost any dish needs an extra flavor boost, including savory Korean pancakes, dumplings, tofu, and noodles!
Learn how to make blackberry vinegar, then 3 ways to use it in a tasty fruit dip, main dish meal, and homemade salad dressing.
A blog about easy home cooked food from across the world.
It doesn't taste like chicken and THAT'S FANTASTIC.
Chutney Recipes - A collection of 42 healthy, quick & easy chutney recipes for snacks, rice, dosa, idli, pesarattu & other Indian breakfast dishes.
An authentic recipe for Za'atar Spice - a flavorful Middle Eastern Spice that can be used to season hummus, baba ganoush, vegetables, meats, etc. (My Egyptian Dad's recipe.)
