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Ingredients: 1-2 ripe mangos, peeled and sliced 15-20 habanero peppers, seeds and ribs removed 1 bell pepper, chopped ½ onion, chopped 2 ½ tbsp salt 4 cups water 1-2 cups white vinegar, reserved   Method:   Pack mango, peppers, onion into a fermentation jar. Combine salt and water, stir until salt is fully dissolved to make the brine. Pour in brine to cover pineapple, peppers and onion, should be fully submerged.  Close the lid and let ferment for 3-5 days at room temperature. Each day, burp the lid to prevent mold build up.  Each day that passes it should get cloudy.  After the 3-5 days (3 in the summer, 5 in the winter), add the mango, pepper and onion in...

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This is by no means the most traditional way to make kimchi. But, this is the fastest and most straight forward method. Fermented foods can be intimidating, but this recipe isn’t. Try it out! Ingredients 1 napa cabbage, if you can’t find it, any other cabbage will work 2% salt (weight cabbage in grams and multiply it by .02), roughly 1 tbsp Vegan Fish Sauce 2 tbsp tamari, or soy sauce 2 tbsp brown sugar 1⁄4 pineapple juice (from a can) 1⁄4 cup warm water Chilli Sauce 3 tbsp fresh ginger, chopped 1 head garlic, peeled and chopped 1 small white onion, chopped 1⁄2 cup Korean red chilli flake (I’ve used chilli garlic paste before, it works well if you...

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The last 15 years have truly seen a transformation in the cookbook landscape. The few cookbooks my parents had were super thick with hundreds of pages filled with recipes. All words. No photos. Over the past few years, it seems like everyone with some sort of online presence has written a cookbook or two. This means the quality of recipes are getting watered down, or flat out copied. The focus has been on bright, glossy, photos of food, and as long as you have that, the recipes don’t really matter. Cookbooks are slowly turning into coffee table books, and there’s nothing wrong with that. But, the point of a cookbook is to teach you how to cook.   The good...

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