Entries by mara

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 how you shake it – this recipe is a sure win.  All you need is plenty of time for […]

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 cabbage, salt to taste then spread on a tray or large bowl. (It is so important to salt the cabbage to YOUR taste.  I never […]

Kimchi 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, once visiting my Sister and Brother in Law we did Puerto Rican Christmas. Bringing in these varied traditions helps to educate me as a cook and […]

Anchovy & Pear Kimchi Burger

The perfect blend of two cultures, American and Korean. A classic American burger and a traditional Korean kimchi, with a twist. Kimchi (or kimchee) also known as gimche is a traditional naturally fermented Korean condiment seasoned with spices and chiles. Interestingly, prior to European contact with Korea, kimchi was much simpler, consisting of cabbage and […]

Homemade Ginger Beer Recipe

Ginger Beer Recipe: This is a very simple and tasty recipe on how to make ginger beer. It is very strong in ginger taste and perfect for the cocktail “Dark ‘N’ Stormy “or just drinking. You can also add half seltzer water for the folks who like a milder Ginger flavor. Below is  a cartoon […]

Elephant Journal- DIY Fermentation

Via elephantjournal.com on May 11, 2012 Create Your Own Culture. ~ Willow King   The Power of Fermented Foods. About a year ago my partner Mara and I started a company that makes cultured vegetables. No, not beets and carrots that regularly attend the opera, but live, raw, probiotic, naturally fermented veggies. We started out […]