Sweeten up this year’s Valentine’s Day celebration by making this luscious truffle recipe topped with a scrumptious helping of probiotic whipped cream.
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.
Adjust the proportions for this recipe according to your own taste, favoring tangy cheese, sweet caramelized pepper, or the bite of red onion.
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.
Make a kimchi that both complex in texture and taste by incorporating winter squash and kohlrabi into the recipe.
Add some rhubarb to this kimchi with a kick.
Add Japanese bonito shavings to this burning kimchi for a healthy dose of amino acids.
Spice up your kitchen by adding bonito flakes, rhubarb, squash, and shiitake mushrooms to three kimchi recipes with a kick.
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.