This method of fermentation has been used for centuries. You can use it with any vegetable and it will keep for months — but I prefer the pickle fairly fresh, at about 4-6 days old. I have loosely based this recipe on the Nepalese version; try it in a vegie burger with some grilled ...

Photo by Christopher Shockey What’s salty, earthy, a little funky, a little tangy, and can serve as the secret sauce in delicious dishes? It’s miso! Miso is an umami-rich, fermented, bean-based paste made with legumes (most often soybeans), rice or barley koji, salt, and time.This ...

  Shutterstock /Valentyn Volkov There are three preindustrial systems for leavening breads: steam; pure cultures of yeast; and yeasts and bacteria working together in sourdough starters. Steam is the simplest leavening system. Bake a thin disk of dough on a hot surface and it’ll puff up ...

 I’m obsessed with kombucha, the fermented tea drink. I drink it like I used to drink soda as a kid: at least once a day. I crave the feeling of that cold, carbonated liquid hitting my chest, giving me the sensation it’s opening my lungs for the first time that day … it’s addicting. I ...

 Given the amount of trimmings or discarded bones are variable to each fish, we have written this recipe to represent percentages needed to produce any amount that you have. Up to 60 per cent has always been considered the loss of a round fish. Once the fillets are removed, even from 1 or 2 ...

Photo from Adobe Stock/olindanaSold as a snack by the roadside and by beach vendors all over Sri Lanka, these olives have a great flavour and texture — and once you’ve eaten one, you keep going back for more. They also make a great chaser for a beer or a glass of coconut arrack.Region: Sri ...

Photo from Adobe Stock/Successo imagesThe use of mesu as a pickle and as the base of curries is a long tradition in the hills of Darjeeling and the state of Sikkim in north-east India. Made with fermented bamboo shoots, this very popular pickle has a tangy and sour taste that is hard to ...

 This is Nepal’s kimchi, made with the vegetables from the summer harvest and kept as a staple through the colder months. It is also sometimes made into a curry, but this pickle makes a great accompaniment to dhal and rice and adds a tang to your meals. You can also serve it alongside some ...

 Photo from Adobe Stock/supamasTo say that "our family loves tomatoes" is an understatement. We love to can, dry, freeze them; eat them in sauces, on pasta, salads, and especially eat the fabulously simple tomato sandwich. Tomatoes make everything taste great. It is crazy think that these ...

 Although fermented vegetable drinks may not be the preferred option for ladies who lunch, I believe this is an option that could tempt even the most elegant and choosy of the spa-going set. The fennel dominates and is rounded out by the fresh cucumber notes. This is one I have no problem ...