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Vegetables and Nuts

Learn how to ferment vegetables and nuts with these scrumptious recipes for kimchi, tempeh, sauerkraut, and yes, even a bit of chocolate!

Zodiac Fermentation: Aries Inspired Red Curry Sauerkraut

By Jenna Empey

Celebrate Aries season by making this tangy Sauerkraut with a red curry bite, perfectly encapsulating the impulsive burning desire of an Aries.

Curtido: Salvadoran Fermented Cabbage

By Laura Poe, RD

We are taking a fermentation field trip with this recipe, with El Salavador’s version of fermented cabbage: curtido.

Lime Pickle Recipe

By Rebecca Seal & John Vincent

Discover how to make this lime pickle chutney, finely spiced with ground turmeric, ginger, garlic, fenugreek seeds, and much more!

Banh Mi Pickled Carrots

by Holly Howe

Pickle carrots in a style inspired by Banh Mi and use them to create a vibrant and delicious Vietnamese sandwich loaded with fresh veggies.


Probiotic Valentine’s Day Truffles

Emily Vicunas

Sweeten up this year’s Valentine’s Day celebration by making this luscious truffle recipe topped with a scrumptious helping of probiotic whipped cream.

Generations of Greek-Style Salt Brining

By Leda Meredith

Learn how to adapt a traditional Greek-style method of curing fresh olives in the sea to a simple salt brine fit for anyone’s kitchen.

Roasted Red Pepper Salad Recipe

By Jean Denney

Adjust the proportions for this recipe according to your own taste, favoring tangy cheese, sweet caramelized pepper, or the bite of red onion.

Ann Yonetani: An Accidental Microbe Farmer

By Hannah Chenoweth

Learn how a passion for beneficial foods and microbiological diversity led this New York professor to begin selling a Japanese fermented staple in the United States.

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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.

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