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.
Start with kosher salt to draw blood out of the meat, use curing salt for cold smoking, and save the artisanal salts for finishing.
Safely brew fish sauce using small saltwater fish, crustaceans, or mollusks with this guide.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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