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.
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.
Learn the science behind mycelia and the fermentation of mold grown directly on the surface of the meat called Koji Charcuterie.
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.
With a little bit of salt and some time, you, too, can turn your leg of venison into prosciutto or your farmstead's pork belly into pancetta.
Learn how to make summer sausage, snack sticks, homemade salami, and even high-temperature cheese.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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