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.
Try this quick Filipino ferment of rice and either freshwater fish or shrimp.
Join Peng Qignan and learn about his meat aging process and how he started his business in the mid-1980s during China’s first economic reforms.
Learn the science behind mycelia and the fermentation of mold grown directly on the surface of the meat called Koji Charcuterie.
Embark on a meaty adventure with this recipe for Nduja, a spicey and spreadable salami that can be spread on bread or used as a sauce.
Combine Chinese five-spice with koji spore infused flour to culture pork and try this recipe for a delicious fermented Danish loin.
Incorporate the umami flavor and tenderness of sake lees into your marinades with this easy and versatile Japanese fish recipe.
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.