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Ginger Beer Recipe
Meg Thompson
Koji in the Kitchen
By Meredith Leigh And Kirsten K. Shockey
Simple Fermented Bok Choy Recipe
By Peter Kuruvita And Photo By Alan Benson
Curtido: Salvadoran Fermented Cabbage
By Laura Poe, Rd
Rare Fermented Camel’s Milk
By Gianaclis Caldwell
Winter Squash and Kohlrabi Kimchi Recipe
By Kirsten Shockey And Christopher Shockey
The Latest
Popular Now
Koji in the Kitchen
By Meredith Leigh And Kirsten K. Shockey
Simple Fermented Bok Choy Recipe
Use this pickle on a veggie burger or make it using cabbage, radish, daikon, kohl rabi or other leafy Asian greens.
Curtido: Salvadoran Fermented Cabbage
We are taking a fermentation field trip with this recipe, with El Salavador’s version of fermented cabbage: curtido.
Rare Fermented Camel’s Milk
Explore one of the world’s rarest ferments, camel’s milk, with an artisan cheesemaker, and get the history of this often-overlooked liquid.
Basic Sugar Wash Recipe
By Staff
All About Vinegar
Although you can make accidental vinegar by leaving a bottle of wine open too long, most vinegar-making is carefully managed for precise results.
Pineapple Tepache Guidelines and Troubleshooting
Check out this guide for the tempting pineapple tepache drink, including troubleshooting tips and signs that it’s ready to drink.
Distillation for Beginners
Use this step-by-step guide to learn how you convert fermented wash into a high-proof spirit through a process known as distillation.
Popular Now
All About Vinegar
By Bettina Malle And Helge Schmickl Disas
The 3 Steps of Distilling Alcohol
By And Photo By Josh Bayne
Erik the Red Cherry Mead Recipe
By Chris Colby
Simple Fermented Bok Choy Recipe
By Peter Kuruvita And Photo By Alan Benson
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Beer
Beer, Wine and Cocktail Pairings
Be inspired by the Fermentation staff’s picks for sweet, savory, salty, and spicy combinations of our favorite ferments.
Kveik: A Saccharomyces Superstar
This once-obscure Norwegian yeast is taking the brewing world by storm.
History, Untapped: The Story of Hillbilly Gold
Two women team up to research and re-create a pilsner originally brewed by Baltimore’s historic George Bauernschmidt’s Brewing Company.
Lambic: A Beer Worth the Wait
Bring a little bit of Belgium beer to your home brewery with lambic, whose production and final products stand out from any other ale.
Non Alcoholic
Ginger Beer Recipe
Learn how to turn your ginger bug starter into a fizzy ginger beer, perfect for making cocktails or drinking by itself.
The Fabric of Fermentation: Kombucha Couture
Think kombucha is just for drinking? Check out how one fashion designer is using SCOBYs to craft sustainable, environmentally friendly fabric.
Water Kefir: a Delicious Probiotic Beverage
Try using the delicious probiotic beverage that’s both cost effective, easy to make at home, and an excellent Gatorade and soda replacement.
Lacto-Fermented Lemonade Recipe
Try out this refreshing recipe for a probiotic Lacto-fermented Lemonade, an easy to make, seasonal treat for any time of year.
Wine
Your First Foray into Wine Fermentation
If you want to be a vintner but find yourself without a vineyard, processing plant, or wine cellar, say hello to a beginner’s best friend: the small-scale wine kit.
Ancient Orange Wines
Discover the Caucasus region’s ancient roots of winemaking, the aromatic white grapes grown there, and the fermentation process that gives orange wine it's distinct hue.
Voices of the Earth: TerraVox Wine and Green Dirt Farm Cheese
These Midwestern artisans incorporate a love of the land into their products, and give voice to unique flavors that reflect America’s heartland.
Modern Mead-Making
Learn how mead-makers have adapted winemakers’ expertise, and try your hand at a cherry mead recipe calculated for success.
Books and Tools for You to Consider
Making Your Own Wine At Home
Fiery Ferments
Make Mead Like A Viking
Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-step Guide To Fermenting Grains And Beans
Wildcrafted Fermentation
The Big Book Of Cidermaking
Easy Bread: 100 No-knead Recipes
Sandor Katz's Fermentation Journey
Fermentation
Inspiration for edible alchemy.
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