I first heard about “pickled tea” about a month ago, and was immediately intrigued; is the tea actually pickled or fermented? Is it something you eat, drink, or both? How is it used traditionally? I decided to do a little digging, and hopefully a little tasting for myself. Pickled tea, also called lahpet, is indeed […]
Tag Archives: Culture
WHAT IS IT? Pronounced DEN-jahng. Korean fermented soybean paste , similar to miso but more potent. Coarse in texture and smells like a strong cheese. A little goes a long way! Used to flavor soups, stews, sauces, and veggies. Long fermentation time- minimum time is 6 weeks, but can be fermented for years. The longer it’s […]
The art of pickling and fermentation is hotter than it’s ever been. Sauerkraut and kimchi are on the shelves in every market, in trendy, colorful packaging, competing against each other for your attention. Restaurants with “house made” kraut and kimchi have earned major cool factor as this trend thrives. America has become more health conscious, […]