Banku pairs beautifully with grilled fish or eggplant and okra stews.
Make this popular ferment from Ghana, which is similar to polenta and steamed in corn husks.
Learn to cook these delectable muffin-like crepes, best served simply with honey and butter, known as Beghrir.
Serve up this tasty South Indian ferment of lentils and rice!
Customize your raw, dehydrated flax seed crackers with a variety of soaking liquids, including kimchi brine.
Make this delicious Lijiang classic, a flatbread called baba. Although, it’s typically served for breakfast, this dish is perfect for any meal.
Try making these delicious, quick teff crepes the next time your craving an injera, but don’t have the time for the full cooking process.
Learn about the classic Ethiopian flatbread, injera, and its history, use, and potential for a filling, tasty gluten substitute.
Discover how easy crafting your own money-saving fermented masterpieces can be.
Become a member today and save as much as 25% off the newsstand price! Get a one-year membership for only $29.95!As a member of the Fermentation community, you’ll also receive a passport to an array of added benefits specifically catered to food enthusiasts. It all starts with your quarterly magazine package – four handsome premium issues a year that you can confidently reference in the kitchen and proudly display on the coffee table.