This traditional Scandinavian dish is a delicious way to add fish to your lacto-fermentation repertoire.
By Katherine Green
Try fermenting mackerel fillets with herbs for a dish teeming with flavor and probiotics. Sardines and anchovies can also be used.
Turn that beautiful salmon fillet into a tasty and versatile ingredient — the star of any dish. This curing recipe also works for trout and bass.
Give your dishes a tasty kick with this ferment. Creating this pungent, flavorful seasoning is easier than you think.
Discover the Malaysian tradition of transforming fresh shrimp into the complex, rich umami belachan—fermented shrimp paste.
Recipe by Christina Arokiasamy; photo by Penny De Los Santos
Whip up the Malaysian staple of chillis, lime juice, and toasted fermented shrimp paste (belachan).
Learn this unique Lebanese recipe for Kebab King Chicken Shawarma, spiced to perfection and wrapped in masses of garlic sauce, chili and pickles.
Learn about the basics of dried curing, how you can start at home, and all of the gourmet foods such as prosciutto or gravlax you can make.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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