Fresh cured anchovies sounds like an oxymoron, but it isn’t. This is more like a ceviche than the red, salty anchovies you get in a can. Called boquerones in Spain and gavros in Greece, these are fantastic on crackers or by themselves.
Pickled walnuts? Yep, you read right. Pickled unripe, green walnuts is a British thing that originated because in parts of Britain the climate’s too harsh for walnuts to fully ripen. They take a while to make, but once you do, they are a great sweet-sour condiment to cheeses as well as cured and roasted meats.
Catching the ephemeral fiddlehead is a tricky business, and I find that pickling them is a great way of preserving this zephyr of spring. This is an old-style brine pickle, lacto-fermented with no vinegar.
This is one of the most awesome things I’ve ever made: Jalapenos, fire-roasted, then smoked, then preserved with a little vinegar and oil. Put that on a taco and you will absolutely not be sorry!
A Chinese style plum sauce made with wild plums. This stuff kicks the crap out of store-bought, and is even better on Peking Duck than the more common hoisin sauce. But hell, this stuff is so good it’d be awesome on an old tire.
Ever since I began studying Chinese food a few years ago, I noticed how much fermented and pickled foods factor into their cooking. Most of us know about Korean kimchi and many have had Japanese pickles before, but Chinese pickles are still relatively rare here in America. One of my favorites — and one that
It’s wild onion season pretty much everywhere, and there happens to be a cool kind of Korean kimchi that uses green onions. So I made a big batch last month and let it ferment. Lo and behold, it’s awesome – especially as an accompaniment to fish.
I’d always been leery of the Slavic style of salt-pickled mushrooms. But I finally took the plunge and fermented my mushrooms Polish style, and damn but they’re good — especially with some rye bread and lots of vodka…