Notes about Recipes in this book

• Fermented ginger pickles

  • Ganga108 on January 11, 2025

    Begun today. I am lucky that the food processor will slice the ginger paper thin. I will make this again at the beginning of winter when the new, paper skinned ginger is around. I'd love to do a turmeric one too. UPDATE: The flavour is intense when eating from the jar - spicy and bitey - from the more mature ginger I used. But very delicious when chopped and added to a dish. I suspect that new ginger will have a gentler taste and could be served from the jar but not so flavoursome used in dishes.

• Hawaiian chile pepper water: simplest hot sauce ever

  • Ganga108 on March 24, 2025

    I started a double batch of this today - I used to make an unfermented version years ago, and it was terrific. So I am looking forward to this. Shockey says it ferments for 2 weeks, but it is likely to be half that time in our summer weather. UPDATE: Has a very strong garlic aroma. I considered whether I'd reduce the garlic next time. But when I drizzled it over a lovely large omelette it was divine. ANOTHER UPDATE: We are nearly at the end of the bottle, and it has become an oft-used item that is sloshed into so many things to add flavour and sour. I even toss veg to be roasted in olive oil, this chilli water, and some salt before they go into the oven. Wonderful.

  • Ganga108 on May 20, 2026

    I am making the 2026 batch of this today - using 750ml water and adjusting accordingly. I used to make Hawaiian chilli water without fermenting, so this time I have adjusted Shockey's recipe a little to incorporate more of those flavourings. ALSO she makes a note about Puerto Ricans continually add water and vinegar for a bottomless chilli water. The recipe I was given for Hawaiian Chilli Water also notes that Hawaiians do this as well, not surprisingly. I've been making that recipe since 2019. Some different flavourings that I have played around with in different batches include turmeric, bay leaf, spring onions, a splash of soy sauce, herbs, black peppercorns, umaboshi, pinch or two of sugar, kaffir lime leaf and cumquat peel. Each time you make it the flavour profile can change depending on what you have available at the time. In this way, it will also change with the seasons.

• Hot-and-sweet salsa starter

  • Ganga108 on January 15, 2026

    Shockey has a version of this in her 30-Day Fermentation Challenge, and it is amazing.

• Rhubarb achar

  • Ganga108 on February 10, 2025

    Requires the "Basic go-to mash" recipe on P92 (requires at least 14 days to ferment).

• Hot cinnamon quince ferment

  • Ganga108 on May 24, 2025

    Another quince in use now. I am trying this one but I tend to have trouble with recipes that require the fruit to produce enough liquid for brine. If I use the food processor it tends to make some too fine while not chopping other pieces, and maybe my chopping skills mean I don't chop fine enough. I had to top up a little with more lemon juice and a little brine. To keep the quince under the brine I am using the top slice of the quince (whole) as a cover, and a weight on top of that. UPDATE: I have been disappointed with both of the quince ferments (a "sweet" one and this "salt" one). The beautiful tastes of the quince did not heighten and the promised spiced tastes were not very evident. I will consume quickly so the jar won't sit at the back of the fridge forever. (If I try again and it is similarly disappointing I will puree and dehydrate, then grind to a powder.)

• Traditional gochujang

  • thorson on February 08, 2026

    The quality of the recipe is uncertain. The measures are given in volume so this introduces challenges with accurate measures. Also, the authors note greatly reducing salt versus their source material. I followed the ratios given in the recipe and instructions regarding covering with cheesecloth and the lid of the pot as well as removing the cover to set in the sun. I would say these are problematic elements of the recipe. If I tried again I would consider double the amount of salt (as mentioned in their notes 'if you love salt') and using a piece of parchment on the surface to prevent the mold from taking hold before friendly bacteria takes hold. Also, if you are comfortable with scraping a well established mold colony off the top of a paste, you may be fine with this.

• Thai dragon mint-cilantro paste

  • patioweather on February 28, 2023

    This has been an enjoyable condiment to have in my fridge. It instantly adds a punch of stir fries. Stirring some into peanut butter (with water for consistency) makes an instant Thai-style dip for rice paper rolls or satay.

• Zhug (Skhug)

  • Tee.Tee on November 26, 2024

    I’ve always made this the traditional way which is sharp but delicious. Fermented, it’s super delicious. The flavors mellow out and blend together in a harmonious manner that had me humming. This will be a staple on my condiment shelf.

• Food in Jars

  This book is great both for basic fermentation techniques and for products that walk the spicier side of things.

  Full review

• Food in Jars

  You get step-by-step guide to building a basic pepper mash, brine-based sauces and pickles, pastes and mustards, and kimchis, relishes, and salads.

  Full review