Fermented & preserved food

For a couple of years I've been wanting to show you how to make Chinese salted eggs, in fact, what is most often used is the salted yolk. I have...

Before the summer started I had a keen interest in finding pickled Sakura cherry blossom. The reason for this is that I was obsessed with preparing Sakura An, salt pickled...

Surely many of you are like me, you love candied cherries or Maraschino cherries, but it is not easy to access them in the latter case. In Spain, to buy...

Ever since I made the anko-filled Mooncakes last year, I've been eager to share with you how to make lotus paste or Lian Rong (莲蓉). Last year I was a...

I must confess a new vice that I have acquired this summer.... Pineapple jalapeño relish. I think that, after kimchi, it is one of those things that I can't stop...

I have a lot of recipes accumulated that I have been preparing during these last months, but due to lack of time (my courses) I have not been able to...

I can't tell you how long I've been wanting to make Anko, sweet red bean paste, at home. It is a product that has always caught my attention for the...

When the fruit season arrives that we cannot find the rest of the year, I like to prepare them in different ways to preserve them for a long time. It...

I know you've been waiting a long time for this second post, How to make the 3 preparatory refreshments for stiff sourdough, after the first one I left you on...

I hope you're ready to read and I'll bore you with a lot of information. Today I'm going to talk to you and tell you how to make stiff sourdough...

Believe it or not, I've never tried Pastrami before. Yes, I know it's going to seem crazy to you.... If you like gastronomy very much, how come you haven't tasted this...

A couple of months ago I shared with you how to make Russian brined apples and, following that recipe, a blog reader shared with me this recipe for Georgian-style fermented...