Making Kimchi: How Long to Ferment Kimchi

Making Kimchi: How Long to Ferment Kimchi on

A short story about how I came to love kimchi, and finally learned how to ferment it myself so that when I move out of my apartment, I won’t have to call my Korean roommate once a week to ask her how to make it. It got to the point that I was really, really digging this kimchi stuff. I was eating it plain, mixed into eggs, and in my very favorite Korean recipe ever, the kimchi pancake. This week marked a milestone: for the first time, I bought my own jar of kimchi. I brought it home and sat there staring at the jar, with the lid bulging from the pressure inside. Honestly, I was a little concerned about opening it. I poked at the jar until Eun-ji came home, because I had no idea what to do with it.

Bellini Peach Jam Recipe with Champagne

Bellini Jam on

Over the weekend I wanted a nice, summery drink that tasted like sunshine, and with so many peaches in my kitchen, they were the perfect candidate for drink-making. And my dream cocktail must contain bubbles. So I thought, how about a Bellini? After sipping my drink for a few minutes while staring out into the cityscape, it occurred to me that I could easily turn this little concoction into the perfect peach jam recipe. And that’s just what I did.

Ethel’s Easy, Fresh Strawberry Pie Recipe

Ethel's Fresh Strawberry Pie Recipe on

This week’s super easy, super fresh recipe comes from our own Julie Dreyfoos, production manager for Fearless Fresh and The Culinary Life. “This fresh strawberry pie recipe is made with the sweet strawberries of summer inside a buttery pie crust. The recipe was passed down to me by a very special woman with a heart of gold, who adopted my family as her own when I was a toddler growing up in Ohio. Ethel taught me the basics of cooking and I spent many days with her in the kitchen rolling out sugar cookies, baking pies, canning pickles and everything else from the garden.”

Fearless Fresh: It’s FINALLY Here!!

Fearless Fresh Flame Logo on

Oh my GOSH! I am so excited and I can barely contain myself. I’ve mentioned before that I’ve had a big project under way, one that would totally redefine what I do in this newsletter and on the website. And it’s finally done! ​Before I ramble on for paragraphs about how elated I am to push this baby out into the world, here she is: The new is ready! Click here to tweet and help spread the word! The new Fearless Fresh website is for people who want to get serious about cooking. It’s where I share friendly­-fierce guidance with steps and inspiration to sharpen your skills, …

The Dark Knight Cake (Triple Chocolate Layer Cake)

The Dark Knight Cake (Triple Chocolate Layer Cake) on

I love cake, but I have a serious aversion to bad cake. What do I mean by bad cake? Too-sweet cake. Too-dry cake. Boring cake. Uninspired cake. Cake that tastes like it’s made from a cake mix, or cake that has a texture resembling a used sponge from a college cafeteria dish pit. Some people believe that any and all cake is good, just for the sheer fact that it’s cake. I’m not like that. For me, bad cake is the worst form of baking heresy. And there are a lot of bad cakes out there. I’m always tinkering with recipes, trying to …

Join the Fearless Fresh Ninja Community: Your Key to the Kitchen

The Fearless Fresh Ninja Community on

We all need help sometimes, no matter how good a cook we are. Things go wonky: Cake pans overflow, vegetables melt into a gray gelatinous puddle, chicken suddenly decides to go rubbery in the frying pan. Even those of us who wrangle food for eight hours a day run into our fair share of problems. Like, just today I put a few potatoes in the oven to bake. One &@$#!% potato refused to cook while all the other potatoes in the oven baked just fine. Either this potato had nine lives or there was something seriously wrong with it. I’m not sure who cursed …