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.
Make your own herring curried with chives, apple herring with leek and parsley or ginger and orange herring with dill and mint.
Try your hand at fermenting this herb-infused time-honored Bulgarian sausage that doesn’t need to be cooked before eating.
Try out this old-world fermenting method that makes delicious whole-muscle cured meat that can be sliced and eaten as is.
Try your hand at fermenting this time-honored sausage that originated in the Turkey.
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.
by Meredith Leigh
This recipe is a variation on modern Lebanon bologna, a more coarsely ground bologna originally developed by the Pennsylvania Dutch.
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.