u/insaneinthebrine

111 results (0.04 seconds)

Just some shit I cooked up for my wife's snack

11mo ⋅ ⋅

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Nearly a pound cuke I grew for the ultimate garlic dill pickle hero sandwich. Has my year-aged lactofermented spicy deli mustard, Duke's, thin sliced red onion, homegrown heirloom maters, and a half pound of pastrami.

4yr ⋅

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Homemade milk kefir biscuits for BEC sandwiches.

1yr ⋅

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Son got strep and couldn't go to my brother's house for his amazing smoked turkey. Got a Boar's Head mini holiday ham and sucked it up. Here's 3 Hawaiian Roll sliders with melted cheddar, homemade Dijon and homemade pickles.

1yr ⋅

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Homemade olives before and after (many ways to go with olives but this was a 7 month process)

1yr ⋅

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I've been growing and making my own sour ferment garlic dill pickles for years. Let some grow to a pound and more this year for monster hero sandwiches. This with half pound pastrami, Duke's mayo, homemade fermented spicy deli mustard, my garden heirloom maters, and thin sliced red onion. Amazing!

4yr ⋅

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Summer 2020, I grew the cukes dill & garlic to make 10 gallons of sour ferment pickles, still super crispy. Put some of the brine in this homemade rye bread, plus homemade hot deli mustard and horseradish mayo. Not homemade pastrami but hell of a sandwich, if this is your kinda thing.

3yr ⋅

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I challenge anyone to find a better Banh Mi in the states than that of Quoc Huong in Atlanta. Always stellar with the 1990s prices. Food critics will fly down from NYC just for this.

1yr ⋅

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The Sauer-RUBEN Sandwich. Dreamt of this one over a year ago. Reuben sandwich (created by Reuben Kulakofsky cir. 1930) has sauerkraut. My sandwich has sauerruben (fermented turnips). Sauerruben has more bite and horseradish notes. This is my homegrown fermented 2018 turnips and summer 2019 pickles

4yr ⋅

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Sandwich of oven fresh meatloaf with hard egg in the middle like mom made. Inside bread coated with homemade garlic herb butter. Entire vidalia onion caramelized. Goat cheese. Homemade balsamic glaze.

4yr ⋅

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Did you see my recent garlic-dill salt-cured cucumber post where I made cured yolks with the leftover salt mash? The yolks are incredible. Shown here atop homemade Filet Mignon tartare. ALL homemade: pickles, Dijon mustard, AND Worcestershire sauce!

1yr ⋅

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Understand if post removed. Numerous sub members encouraged me to turn the ebook into a paperback so here it is. Had to be black & white given the 500+ pages but it's done! Deets in comments.

2yr ⋅

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BLT but really BLFGT - Bacon Lettuce Fried Green Tomato, with my fermented habanero harissa mayo on thick white toast, arugula, goat cheese with homemade balsamic glaze. Yellow watermelon rind pickles - see comments

3yr ⋅

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So happy to announce the release of my second cookbook, centering mainly on fermented and pickled foods. (If this isn't appropriate to post, delete w/ no hard feelings). Link in comments.

1yr ⋅

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Breakfast burrito of 3 fluffy cheddar eggs, 2 crisp slices uncured applewood, 2 slices Boars Head Chipotle Gouda, sriracha all over

4yr ⋅

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Hot Honey Chicken sandwich at Bernie's in Kennesaw, Ga. Best chicken sammie I've had.

4yr ⋅

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For anyone interested, I just released this book in the past week, after over a year plugging away. Over 120 outside the box recipes for $9.99, or free on Kindle Unlimited. E-book only but may release print in the next year. Readable on any device using free Kindle app, don't need actual Kindle.

2yr ⋅

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Foraged muscadine cheong (maceration syrup using 1:1 white sugar by weight of muscadines). Aged 5 months so it got a little boozy and tastes almost of brandy. Incredible.

1yr ⋅

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First ever homemade Philly cheesesteak with homemade bread, seasoned ribeye, fried green pepper/onion/jalapeno topped with provolone near the end. Turns out I don't have the right spatula to transfer it all to bread so I couldn't plate it how I dreamed, so delicious though

1yr ⋅

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Homemade cumin seed / cracked pepper crackers; spicy ferment pickled eggs; homegrown cucumber kimchi; pressed homemade kefir cheese; homegrown garlic dill snap peas; homemade smoked ham; homemade garlic dill sour pickles. I grow the dill, garlic, cukes etc. (The pepperoni ain't my work😂)

4yr ⋅

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Kimchi green beans, recipe linked in comments

1yr ⋅

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Eggs pickled in torshi-left brine (pickled turnips dyed with beet) then deviled with my homemade-homegrown radish/turnip kimchi from November.

4yr ⋅

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Patty melt, 1/3 lb well seasoned grilled patty, 2 slices sharp cheddar, whole caramelized vidalia, topped with homemade Russian dressing with my minced homegrown sour ferment pickles from last summer. Plus more RD for dipping, a side pickle, and fermented homemade slaw just for the haters.

4yr ⋅

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Friday dinner, scratch made pizza using my homegrown spicy garlic dills from last summer. Made about 10 gallons of my pickles and down to about 2, just in time for the new growing season.

3yr ⋅

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Leftover boozy brisket in a quesadilla with cheddar, homemade horseradish chimichurri, cilantro, horseradish flowers from my garden.

2yr ⋅

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Reuben with homemade Russian D, 1/3 lb. Romanian pastrami, Boar's Head horseradish cheddar instead of Swiss. Sauerreuben (homegrown turnip kraut instead of cabbage, fermented, two years old sour!). Homegrown spicy garlic dills.

3yr ⋅

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Just kicking off a fermented giardiniera with homemade cured olives.

2yr ⋅

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Can't source chonggakmu (ponytail radish) so I make do with white globe radish. Really delicious, one of my favorite kimchis. My recipe link is in comments.

2yr ⋅

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First batch of the season of garlic dill pickles from my organic homegrown cucumber, garlic, dill, horseradish leaf, blackberry leaf, oak leaf and bay leaf. Rainbow peppercorn and allspice berry. 4.6% brine. My recipe link in comments.

3yr ⋅

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The Interfaith Marriage. Ham, crispy bacon, cheddar, mayo on a toasted bagel with cream cheese, hummus, and homemade kosher garlic dills. Salty, tasty af, super unkosher. Much like my marriage. My pickle recipe linked below.

4yr ⋅

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Skyhigh homemade biscuits BEC sandwich for today's brunch. Been working on my biscuit game a bunch lately, finally paying off

4yr ⋅

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Homemade tofu using quality organic beans, and kohlrabi kkakdugi (cubed kimchi).

4yr ⋅

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Got another round of puff balls. This time... Tofu substitute in miso soup!

4yr ⋅

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Normally I just get puffballs on my property in the fall but thought I might get lucky with this cold rainy spring and I saw one this weekend! Smashed avocado sandwich with homemade soy-miso-ginger-garlic-chile cured egg, grilled seasoned puffball, bit of marmite and sesame sprinkle.

4yr ⋅

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Kapusniak (Polish sauerkraut soup) with rest of my homegrown 2018 sauerkraut of juniper-berry, garlic, ground mustard & ginger kraut - 2 lbs! - plus kielbasa, bacon, baby portobello, onion, all pan seared then simmered in my homemade bone stock, topped with fresh garden parsley and dill

4yr ⋅

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So excited to publish my second cookbook, centering mostly on pickled and fermented foods. Link in comments. (If not appropriate to post, delete w/ no hard feelings)

1yr ⋅

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Hello all it's Danny the group mod and founder. I avoid self-promoting here but wanted to post once that I have a new cookbook out. Thank you! (Link in comments)

1yr ⋅

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Kimchi Babaganoush fusion dip. Full recipe in comments.

2yr ⋅

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Cilantro lime jalapeno pickled pineapple. Glorious! In tacos, salsa, on pizza, in a Mexican Mule, or all by itself. Exploding with flavor. Recipe link in comments.

2yr ⋅

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Torshi Makhloot - Persian Mixed Pickle - Quick n Easy Refrigerator Pickle Version, recipe link in comments

1yr ⋅

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Puffball mushroom french toast with homemade honey butter; homemade sausage with homemade fermented sriracha, maple syrup, andy garden scallions.

4yr ⋅

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Another one! Daikon or Korean radish pickle, recipe link in comments

1yr ⋅

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I know what you're thinking, what's this Reuben doing here on a fermentation subreddit. Pho Reuben: pho kraut, pho fermented pickles, pho fermented Russian dressing. Pho cured corned beef. Mayo from scratch too.

5yr ⋅

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Stoked to realize the giant puffballs which grow all over my lawn, that me and my kids have been using to clobber each other for the last three years are actually buttery delicacies. These with basil and onion powder, salt, pepper, sauteed in butter

4yr ⋅

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Green (Baby) Pinecone Starter Culture to make probiotic homemade sodas and low-alcohol drinks. Some guidance linked below.

4yr ⋅

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Ran out of cream cheese after shmearing only one half of my toasted everything bagel, so I smashed a perfect entire avocado on other half plus S&P, and my usual smoked sockeye, lemon juice, capers and thin onion.

3yr ⋅

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Scratch made caramelized onion, red pepper, creamy tomato basil soup, made thick for dipping 3-cheese grilled cheese of sharp cheddar, pepper jack, and imported aged Swiss. Pan fried in Kerry gold butter

3yr ⋅

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An absolute treat (sour, sweet, salty, crunchy) and so easy. This is my pink pickled radish. You'll want them at every meal once you try. Recipe link in comments.

2yr ⋅

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Fermented (cultured) hummus-ful platter with my fermented pepper schug (spicy condiment), oregano garlic fermented pickles (organic homegrown), and sweet vinegar pickled garden jalapenos. Full blog write up linked in comments.

4yr ⋅

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Ferment tacos. Beef with my secret spices & handmade flour tortillas plus (from left to right): homegrown fermented fatalii guasacaca-style hot sauce, homegrown cabbage taco kraut, self-brined fermented red onion, and fermented escabeche

4yr ⋅

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A number of folks here on Reddit & elsewhere encouraged me to turn the ebook into a paperback. Had to go black & white to be remotely reasonable price given it's 500+ pages but here it is. Deets in comments.

2yr ⋅

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Green (Baby) Pinecone Starter Culture to make natural sodas and low-alcohol drinks. A link to some guidance provided in comments.

4yr ⋅

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Pickled Korean radish aka Chicken Mu because it's often served with Korean fried chicken. I can eat it all day. Sweet, sour, salty, crunchy, and so refreshing. My recipe link in bio.

2yr ⋅

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5-month lactofermented mustard. Seeds fermented with pineapple, yellow pepper, garlic, ginger and habanero. Fermented horseradish and white wine vinegar added at blending. Recipe linked in comments.

4yr ⋅

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Easy super delicious eggplant shoyuzuke (soy sauce pickles). Recipe link in comments.

2yr ⋅

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Gochu jangajji (Korean pickled peppers) pickled a couple weeks in soy/rice vinegar/brown sugar, then marinated in a sweet, umami hot paste for a couple more weeks. Great in either stage, also shown cut up used in a bibimbap (mixed rice with egg). Recipe link in comments.

2yr ⋅

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Fermented eggplant and garlic for babaganoush

5yr ⋅

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Made purple kkakdugi (radish cube kimchi). Grew the radishes, ginger & garlic. Squeezed the beet juice. Made the blueberry/muscadine powder. Other stuff in there: red onion (instead of green), purple carrot, regular gochugaru (pepper powder), radish brine, fish sauce, concord grape juice, hot pepper

4yr ⋅

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Fava bean miso in the works. Goal: umami insanity. Wait time: 2 years? Luckily broke into 3 batches for some flexibility there.

4yr ⋅

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🥑🔥Guasacaca inspired hot sauce. 10 week fermented organic homegrown fataliis. Blended with vinegar, lots of cilantro and lime, onion, pepper, and hatch chili powder. I'll post exact recipe in a few weeks, currently conducting comparison between fresh and pasteurized versions

4yr ⋅

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Tomatillo Salsa Verde - Fermented or Unfermented it's delicious (recipe link in comments)

5yr ⋅

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Pomracha, red jalapenos, Thai chilies, pomegranate juice, ginger and garlic. 3-month ferment, fresh juice added after ferment at blending.

5yr ⋅

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Lactofermented middle eastern Amba sauce (unripe sour mango sauce) for falafel, schwarma, kebabs (recipe link in comments)

5yr ⋅

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Homegrown cukes turned to bread & butter pickles using my own recipe. Recently read that the name bread & butter pickle came from depression era sandwiches that were literally bread, butter, and sweet pickles. It's not 100% proven, but either way I love it! Worth a try.

4yr ⋅

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Lactofermented mustard with ginger, orange habanero, pineapple, touch of honey, homegrown garlic, and yellow bell as a weight

5yr ⋅

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Spicy Mango Kimchi! (Recipe link in comments)

5yr ⋅

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Just a regular old BLT with the garden heirlooms and some Duke's. Homegrown/homemade okra pickles on the side.

3yr ⋅

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Kashmiri Soda carbonated with a ginger bug. Chaat masala, salt, toasted cumin seed, fresh lemon & lime juice, and just enough sugar to get some good carbonation.

4yr ⋅

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Kimchi Babaganoush. Not a sauce, really a dip but I figure close enough. Complete recipe in comments.

2yr ⋅

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My homegrown cukes using my own bread & butter pickle recipe, to make bread & butter pickle sandwiches. I recently read that this is the true origin of these sweet pickles, that they were meant for a literal bread and butter and sweet pickle sandwich, depression era fare. I really love it.

4yr ⋅

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Hot Apple Pie. Tastes like its namesake. In particular, the hot part 😃. Looking to this at the holidays, on EVERYTHING. Recipe link below.

4yr ⋅

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Blackberry cobbler hot sauce, aka Ballistic BlackBerry Cobbler, easy homemade recipe ready in no time. Absolutely delicious on ice cream and works wonders as a jerk chicken wing sauce. Recipe link below.

2yr ⋅

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Recent creation of peach cobbler flavored hot sauce I dubbed Pissed Off Peach Cobbler. Made with orange habs. Feel like I nailed the flavor. Ready in an hour once you have everything. is Recipe linked below at my ad free / cookies free blog.

4yr ⋅

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Holiday Cheer Mulled Cran-Ginger-Clementine ginger beer carbonated with a ginger bug. Do I hear bourbon mixer? There's still time to make it for Thanksgiving Recipe linked below.

4yr ⋅

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Want a fizzy tepache lime-mint mojito mixer in time for Father's Day? Get going now (3-4 days in advance) and you're good to go. Link in comments. Site has a ginger bug version too.

5yr ⋅

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Pho-flavored quick vinegar pickles with pho spice, Thai red chilies, lime, fish sauce, garlic, onion, and basil. Recipe link in comments.

5yr ⋅

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Pink pickled turnips are a staple condiment in middle eastern food. I can't go without it in falafel and schwarma etc. The color comes from some added beet. Flavored also with garlic and bay leaf. Super easy recipe ready in 5-7 days. My recipe in comments

4yr ⋅

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Grilled Kimcheese. Kimchi with a whole peach and my garden cayennes blended into the paste. Fizzy, sweet, sour, hot. Combined my fermented peach kimchi hot sauce I posted a few days back with Duke's mayo for a sauce to coat inside the bread. 2 slices sharp cheddar. Pan fried in butter & sesame oil.

3yr ⋅

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Hot sauce designed to taste just like peach cobbler except hot as balls. This batch with orange habs. I don't sell, I write free recipes on an ad free / cookies free blog. Here you go: https://insaneinthebrine.com/peach-cobbler-hot-sauce/

4yr ⋅

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100% FREE TODAY ONLY, WITH NO STRINGS ATTACHED!! (Other than, please leave me a review or rating.) This is my new cookbook, over 120 fermentation & pickling recipes, ebook format only, but viewable on any device with free Kindle app. Amazon link in comments.

2yr ⋅

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Angry Avocado. Homegrown fermented serrano, jalapeno and habaneros, blended with lime juice, splash of vinegar, garlic powder, black pepper, cilantro, Mexican oregano, and some delicious creamy avocados.

3yr ⋅

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Hot pickle sauce: homegrown 6-month-old garlic dills, 5-month-old fermented jalapenos & habs, plus some fresh and dried dill, vinegar and ferment brine. Juicer extracted the pulp which was dried into hot pickle powder. Full recipe: https://insaneinthebrine.com/dill-pickle-hot-sauce/

4yr ⋅

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Most of my current stock of sauces from my homegrown peppers. Some have recipes at my ad-free blog. Others going into a cookbook I'm working on. I'm auctioning off a set of 8 plus my famous fermented mustard. Details in comments.

3yr ⋅

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Working on a honey fermented mustard seed for a honey ferment mustard. Honey needs a minimum of 3% of its weight added in the form of water, for fermentation to begin. When adding something dry like seeds, it's imperative to also add the water. No water, no ferment. Update on this in a few months.

4yr ⋅

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My Phokra pickles direct from garden to jar. Okra vinegar pickles with pho spices, garlic, onion, ginger, Thai red chilies and basil, lime juice, and a hint of fish sauce. Recipe link in comments.

5yr ⋅

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My fermented pho-spiced pickles. Organic homegrown. Spices include basil, garlic, star anise, cinnamon, clove, coriander, black peppercorn, black cardamom, lime zest and juice, onions, jalapenos, and a bit of fish sauce. Recipe link in comments.

5yr ⋅

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Peach habanero kimchi, blended into hot sauce with the addition of rice vinegar with peaches steeped in it for two months to thin out the sauce. Sour but nice and peachy & hot.

4yr ⋅

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Fermented pico de gallo with some minced serrano, I only like to go a couple days for the right sizzle and tang. Beyond that, I don't like it unless I drain out the juice and blend, but that I love! Recipe below.

3yr ⋅

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Only 8 of these in the world and they're all mine.

4yr ⋅

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Do you love or hate licorice? It evokes those food binaries like cilantro and stinky sauerkraut. Sweet n umami, it's homemade Huagua Pickles, with soy sauce, rice vinegar, sugar, licorice root, star anise, and Szechuan peppercorns. On my blog, link in comments.

5yr ⋅

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Schug with 2-month fermented homegrown peppers. Schug is the spicy topping you may have had on top of Sabra's Supremely Spicy Hummus. It's normally made with raw peppers, olive oil, cumin, cilantro, garlic, and maybe a pinch of some secret spices. It's a midest staple on falafel, schwarma and more

4yr ⋅

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Just a heads up the 2nd Annual Insane Hot Sauce Swap registration is live now until September 15 at the Insane in the Brine: Fermenting, Pickling, & More Facebook group. Check the announcements section. https://www.facebook.com/groups/2085548908329490

2yr ⋅

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Hot Date! Fermented mole-style sauce sweetened with honey fermented dates. Eat on tamales, enchiladas, nachos, tacos, brisket, wings, burgers, BBQ, and much more. Recipe below as well as recipe link with photos.

5yr ⋅

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Purple kkakdugi made from homegrown Korean radish (and some daikon), homemade muscadine/blueberry powder blended with homegrown purple hot pepper powder and gochugaru powder, splash of organic grape juice, purple carrot, garlic, ginger, fish sauce, and red onion. One of my all-time favs.

4yr ⋅

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