Saltiness

fresh peppers: 60–70% jalapeños and serranos (bulk body and approachable heat), 20–30% tabasco peppers (fruity Louisiana character), 5–10% piquin peppers (intense heat — use sparingly) • garlic cloves, peeled and smashed (optional but recommended for depth) • small onion, quartered (optional, for sweetness and layers) • Brine: 3–5% salt solution (e.g., 3–5 tbsp kosher or sea salt per quart unchlorinated water). Use 3% for milder saltiness • White vinegar (or apple cider vinegar) — roughly equal parts to mash volume, adjusted to taste/consistency • Additional salt to taste • Sugar (balances heat) • Xanthan gum (pinch for smoother texture) • Spices like mustard seed/black pepper • Wide-mouth glass jars (quart or half-gallon • Fermentation weights or clean Ziploc bag with brine • Airlock lids (or loose regular lids for burping) •

feta cheese • plain Greek yogurt • olive oil • lemon (the juice) • Gochujang paste. Start with 1/2 to 3/4 teaspoons and add the rest gradually, tasting to determine preferred spiciness & saltiness

beef sirloin or flank steak, thinly sliced against the grain • soy sauce • calamansi juice (or substitute with lemon juice or lime juice) • brown sugar (adjust to taste) • garlic, minced or crushed • ground black pepper • oyster sauce (optional but adds depth) • vinegar (adds slight tang; optional) • salt (optional, depending on saltiness of soy sauce)

cup sugar • cup oil • egg • tsp vanilla extract (optional) • cup cold water • tsp kosher salt (adjust for your salt's saltiness) • tsp baking powder • cup flour

chickpea flour • baking powder • cilantro finely chopped • of • Vegan Kimchi finely chopped (I used Nasoya Vegan Kimchi found at my local food market) • Tamari • Ume Plum Vinegar • grated ginger • sesame oil • maple syrup • taste and djust your sauce for sweetness or saltiness as needed by adding a little bit more of tamari or maple syrup • purple cabbage sliced thin •

Valencia peanuts • Cajun seasoning • cayenne pepper • your beer- I stole mine from my hubby’s stash🤭 • Add 1/4 cup of salt at a time until desired saltiness • seasoned salt- just one 1/2 cup • Water

Eggs • - 2 tablespoons ※adjust according to its sweetness and saltiness White miso • Avocado • Tomato • Bonito flakes • Salt and pepper • Vegetable oil

mince garlic • salmon fish head or fillet • water or more or less depending on the saltiness preference • scallion or spring onion • cucumber • cooked garlicky black bean

filet Salted salmon • Sake • Dashi stock granules • ＊saltiness can be adjusted＊ Unsalted raw salmon, alternatively

cream of chicken • cream of mushroom • block cheese cut into small cubes • shredded mozzarella • cooked & chopped bacon • sliced mushrooms • your own spices (ie, white pepper, rosemary, curumin, garlic salt) • milk • seasoning you like as needed. don't add too much with the saltiness of the bacon & cream of mushroom/chicken sauce • Elbow Macaroni • water • garlic salt •

Cauliflower • Salt • Water • Butter • Flour • Milk (I recommend whole rich milk or enriched milk) • Pepper • Nutmeg powder • White wine • Cheddar cheese • Cheddar cheese (as topping) • Salt (if needed, depending on the saltiness of the cheese)

Greenbeans (cut or french style) • Garlic (minced) • Garlic Salt (or more as desired for saltiness)

serving Cooked Udon • thinly sliced Pork Belly *cut into bite-size piece • small clove Garlic *chopped • Spring Onion *cut into 3cm long pieces • Sesame Oil • Chicken Stock *OR 300ml Water and 1 teaspoon Asian Chicken Bouillon Powder • Gochujang (Korean Spicy Miso) *add more if you like • Salt, Soy Sauce OR Miso *optional, only if more saltiness is required • tablespoonfuls Kimchi *cut into bite-size if large • Shichimi (Japanese Chilli Spice Mix) OR Ground Chilli *optional

Sesame Oil • Onion *cut into small pieces • Garlic *finely chopped • small piece Ginger *finely chopped • shelled Prawns *thawed if frozen • (*180ml cup) Short OR Medium Grain Rice • Chicken Stock *OR 400ml Water & 2 teaspoons Asian Chicken Bouillon Powder • Salt *alter the amount depending on the saltiness of the stock • White Pepper • Sake (Rice Wine) • Soy Sauce • Eggs *whisked and lightly seasoned with Salt & White Pepper •

crab shell • crab meat - I used both white and brown • king prawns • black pepper • egg whisked • plain flour • soy sauce • sesame oil • salt or to taste depending on saltiness of the soy sauce • For frying: • plain flour • egg, whisked •

serving Ramen Noodles • thinly sliced Pork • Cabbage Leaf *about 80g • Carrot • Corn Kernels • Sesame Oil • Chicken Stock *OR 300ml Water and 1 teaspoon Asian Chicken Bouillon Powder • grated Garlic • grated Ginger • Toban Djan (Chilli Bean Sauce) • & 1/2 tablespoons Miso *I recommend to use a mix of White & Red • *Note: You need to alter the amount of Miso depending on the saltiness of Miso that you use •

Potato *about 180g • thick Spring Onion *finely chopped • Egg • Salt *depending on the saltiness of Mackerel • Ground Pepper OR Chilli as required • Self-Raising *plus extra • Mackerel in Brine *drained and broken into small pieces • cupful shredded Cheese or your choice *I used Cheddar • Oil for cooking

(about 50g) Dry Soy Meat *Mince type • Daikon • Potato Starch *mixed with 1/2 tablespoon Water • Finely chopped Spring Onion • Dashi Stock *OR 300ml Water & 1/2 teaspoon Dashi Powder • *Note: You can use Vegetable Stock, Chicken Stock OR Stock of your choice • Soy Sauce *alter the amount depending on the saltiness of the Stock • Oyster Sauce • Mirin • Sugar *optional • Sesame Oil • small piece Ginger *grated •

Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder • *Note: I used Kombu (Kelp) Dashi Powder • finely grated Daikon (White Radish) • & 1/2 to 2 tablespoons Miso *alter the amount depending on the saltiness of Miso • Tofu *medium soft type, e.g. Momen • Finely chopped Spring Onion

Olive Oil • Onion *finely chopped OR thinly sliced • Garlic *finely chopped • Lamb Mince • Mixed Herbs *Mixed Herbs that I used was a mix of Thyme, Rosemary, Marjoram, Basil, Oregano and Sage • Salt & Black Pepper • Spinach *I used Baby Spinach • Eggs • Self-Raising Flour • Salt *alter the amount depending on the saltiness of Fetta • Ground Black Pepper as required • Fetta *crumbled •

Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder • Okra *cut into small pieces • Dried Cut Wakame • & 1/2 to 2 tablespoon Miso *alter the amount depending on the saltiness of Miso • Tofu *medium soft type, e.g. Momen • Finely chopped Spring Onion *optional

Potatoes *300 to 400g • Salt for cooking Potatoes • Butter OR Oil • Onion *finely chopped OR thinly sliced • Garlic *finely chopped • Bacon *cut into small pieces • Eggs • Self-Raising Flour • Salt *alter the amount depending on the saltiness of the Bacon • Ground Black Pepper as required • shredded Tasty Cheese (Cheddar) *OR Cheese of your choice

Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder • Miso *alter the amount depending on the saltiness of Miso • Egg *preferably at room temperature • Ready-to-serve Baby Spinach as required

serving Ramen Noodles • Finely chopped Spring Onion • Crispy Chilli Oil *OR Ground Chilli, Chilli Sauce, etc • Chicken Stock *OR 300ml Water and 1 teaspoon Asian Chicken Bouillon Powder • Sake (Rice Wine) *optional • small clove Garlic *grated • Salt *alter the amount depending on the saltiness of the stock • White Pepper • shelled Prawns *thawed if frozen • Tomato *cut into small pieces • large leaf Iceberg Lettuce *torn into bite-size pieces

serving Ramen Noodles • Toppings of your choice *Today I added Roast Pork, Boiled Egg, Seasoned Black Fungus and Spring Onion • Toasted Sesame Seeds *optional • Chicken Stock *OR 1 cup Water and 1 teaspoon Asian Chicken Bouillon Powder • Dashi Powder *I used Kombu (Kelp) Dashi Powder • Sesame Oil • grated Garlic • grated Ginger • Soy Sauce • White Miso *optional • White Pepper • Milk •

Pork Steaks * I used 4 Scotch Fillet Steaks • Oil *I used Olive Oil • Onion *cut into small pieces • Garlic *finely chopped • Ground Cumin • Ground Paprika • Ground Chilli *alter the amount, you may wish to add more • Diced Tomatoes • Chicken Stock OR Stock of your choice • Bay Leaf • Salt *alter the amount depending on the saltiness of the stock • Black Pepper as required •

Sesame Oil • Onion *cut into small pieces • Cooked Pork *e.g. Roasted Pork, cut into small pieces • *Note: You can use uncooked Pork OR Chicken instead • (*180ml cup) Short OR Medium Grain Rice • Carrot *cut into small pieces • Chicken Stock *cooled OR cold • Salt *alter the amount depending on the saltiness of the stock • White Pepper • Sake (Rice Wine) • Soy Sauce • Eggs *whisked and lightly seasoned with Salt & White Pepper •

Chicken Thigh Fillet OR Breast Fillet *about 180g • Salt • Oil *I used Canola Oil • large Spring Onion *cut into 3-4cm long pieces • Egg *cooked in your favourite method, I microwaved it • serving warm Cooked Rice • Miso • Mirin • Sugar *alter the amount • Ground Sanshō *pus extra • *Note: Sanshō can be replaced with Chilli • *Note: If more saltiness is required, add a small amount of Soy Sauce

Olive Oil *OR Oil of your choice • Onion finely chopped • Garlic *finely chopped • Capsicum cut into small pieces, I used 1/2 Red Capsicum & 1/2 Green Capsicum • (*180ml cup) Long Grain Rice *rinsed • Chicken Stock OR Stock of your choice *must be cooled • Tomato Paste • Ground Cumin • Ground Coriander Seeds • Ground Chilli • *Note: You can use any other Spices and Herbs of your choice • Salt *alter the amount depending on the saltiness of the stock •