By Heid E. Erdrich
Curious about “prairie sushi”? Make this tasty pickled perch recipe using juniper berries, vinegar, allspice, mustard seeds, and more.
Meet the miraculous microbes responsible for curing safe-to-eat sausages since before the invention of refrigeration.
Meet a millennia-old cultural delicacy that many claim is the smelliest food in the world.
Try your hand at making traditional fermented dry Italian salami at home from scratch. This pork recipe is adapted for the modern kitchen.
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.
The word “bulgogi” literally translates to “fire meat,” which is the perfect description of this warm, spicy, popular Korean dish.
Try this sweet and salty miso marinade to bring out the buttery flavors of black cod.
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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