By Sandor Katz
Self-described fermentation revivalist Sandor Ellix Katz muses on the past and future of fermented foods, personally and culturally.
Preserve the summer harvest of serrano and jalapeno peppers with this tasty, homemade sriracha recipe.
Make a quick ferment of cucumber kimchi. It takes about a day for the cucumbers to transform into a crunchy, funky treat.
Whether you’re growing a garden full of goodies or perusing the local farmstands, we’ve got you covered for the hot pepper onslaught that comes with summertime! Try this hot sauce out at your next summer BBQ, you’ll be sure to bring the heat!
Enjoy the flavor of Umbrian wild peas with a fermented shiitake and black garlic purée. Ideal as an accompaniment to braised meat.
Bamboo shoots are not just for pandas! Try this seasonal treat of bamboo shoots in chawanmushi, a savory custard, with fermented mushrooms.
Use some of your extra sauerkraut in this tasty, beautifully spiced Croatian recipe.
Enjoy the flavors of summer year-round with this Croatian recipe for preserved black olives.
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.