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Clarifying Butter
In honor of simplicity I chose to make my own Ghee this week. I’ve often bought ghee from the store before and even though I have a middling tolerance for dairy products I seem to have no problem...
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Booze, Bubbles, and Boshi’s. Two new Ozuké umeboshi cocktails for you to enjoy!
In honor of Willow and Mara’s Ume Success, here are two recipes for cocktails with their fermented fruit. The first cocktail is sweeter, and if you have the CheriBoshi, use those. If not, Umeboshi...
View ArticleKimchi Latkes!
Every year I choose a different culinary tradition to model our Holiday dinner around. We’ve done Victorian England, with Roast Goose and Christmas pudding, we’ve done Shanghainese Soup Dumplings,...
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Ozuké Wild Dandelion or Nettles, Bee Pollen and Honey Kraut
To begin you will need a 1/2 gallon sized ball jar, 1 medium cabbage, Fresh Nettle or Dandelion leaves harvested from your neighborhood, local honey, bee pollen and sea salt. Core and shred the...
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Sourdough 101
As a food lover and fermentation fan girl, I have tried my hand at lots of different funky experiments from nukazuke to mango chutney- all with varying outcomes, both good and not so good. Sourdough,...
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Ozuké in Boulder Lifestyles
Mara and Willow were invited to share their thoughts on what it takes to run a business in Boulder. Read more here. Save Save Save Save Save Save
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California Dreamin.. and eatin…
Every couple of months I make it out to California to visit accounts, buyers and distributors and I wanted share some gustatory inspiration from the Golden State. Any of you who know me know that I...
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Ozuké makes: David Chang’s Bo Ssam Recipe
I read this article back in 2012 and have followed the recipe multiple times. From an especially paired down version of just lettuce wraps and kimchi to all the sauces and oysters on top… no matter...
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