Make your own fermented liquid from various grains and pseudograins, which forms the basis for many vegan cheese dishes.
Learn about the ‘cultural’ uses of sourdough in pioneer America through these four tall tales.
Typically made with white cornmeal in Ghana, this traditional corn ferment is versatile.
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.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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