Delve into the details of using and presenting cured meats, including how to create the perfect charcuterie board, how to store your cured creations.
Make your own herring curried with chives, apple herring with leek and parsley or ginger and orange herring with dill and mint.
Preserving fish doesn’t have to be hard. Do it the Swedish way and learn simple recipes such as fish gravadlax, pickled prawns, smoked prawns and mackerel.
Try your hand at fermenting this herb-infused time-honored Bulgarian sausage that doesn’t need to be cooked before eating.
Try your hand at fermenting this time-honored sausage that originated in the Turkey.
Try out this old-world fermenting method that makes delicious whole-muscle cured meat that can be sliced and eaten as is.
Despite cultural variations, the classic, familiar spices of soujouk and basterma sausages defy the limitations of place and politics, uniting humanity through flavor.
This tangy sausage is pure Americana, even if its name is baloney. Learn how an ancient Roman forcemeat ended up in packed lunches.
Discover how EASY and HEALTHY crafting your own money-saving fermented masterpieces can be.
Transform mealtimes like never before and stay healthy at the same time with a one-year membership to Fermentation for only $29.95. Learn to regularly include fermented food and drinks in your diet naturally, combat bad bacteria and strengthen your immune system.
Fermentation will open up your world to the foods you can eat to improve your health. You'll learn how to make them, how they originated and what tools and ingredients you'll need to create your own delicious fermented foods and drinks. Become a member today and save as much as 25% off the newsstand price!