Meat and Fish
Discover more about fermentation cooking including ways to preserve meat, curing, sausage making, and fish and meat recipes.
Pickled Perch Recipe
By Heid E. Erdrich
Curious about “prairie sushi”? Make this tasty pickled perch recipe using juniper berries, vinegar, allspice, mustard seeds, and more.
Microscope Minutiae: The Micrococcus Microcosm
By Caitlin Wilson
Meet the miraculous microbes responsible for curing safe-to-eat sausages since before the invention of refrigeration.
Swedish Surströmming
By Chris Colby
Meet a millennia-old cultural delicacy that many claim is the smelliest food in the world.
Salsiccia Romagnola Recipe (Adapted for the Modern Kitchen)
By Meredith Leigh
Try your hand at making traditional fermented dry Italian salami at home from scratch. This pork recipe is adapted for the modern kitchen.
Salsiccia Romagnola: The Elegance of Flavor
by Meredith Leigh
Ingest the foggy air, sea salt, and terroir of Ravenna, Italy, and absorb the poetic science of how these elements combine to make dry Italian salami what it is.
Basic Bulgogi Barbecue Recipe
By Caitlin Wilson
The word “bulgogi” literally translates to “fire meat,” which is the perfect description of this warm, spicy, popular Korean dish.
Miso Roasted Black Cod (Misoyaki) Recipe
Recipe by Jet Tila; photos by Ken Goodman
Try this sweet and salty miso marinade to bring out the buttery flavors of black cod.
Dry and Semidry Sausages
By Philip Hasheider
Learn about the differences in sausages and processes and chemical reactions that distinguish one from another.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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