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!

Dali-Style Cucumber with Vinegar and Chile Sauce Recipe

By Georgia Freedman

Learn how to make this easy, yet refreshing, flavorful, and spicy Dali-Style Cumber with Vinegar and Chile Sauce.


A Typical Yunnanese Kitchen Pantry

By Georgia Freedman

Learn about fermented chile pastes, vinegars, and a wide-variety of other condiments and spices commonly found in Yunnanese cuisine.


Babao Style Duck Stewed in Beer Recipe

By Georgia Freedman

Try this scrumptious babao style duck. With a brown sauce made of beer and a fermented, fragrant chile sauce, this dish packs a flavorful punch.


Napa Cabbage Kimchi Recipe

By Byung-Hi Lim and Byung-Soon Lim; photos by Anna Kern.

Make classic Napa cabbage kimchi with this authentic recipe.


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Ginseng Kimchi Recipe

By Byung-Hi Lim and Byung-Soon Lim; photos by Anna Kern.

Use ginseng roots to make a healthy and flavorful kimchi.


Cashew or Sunflower Seed Cream Cheeze Recipe

Written by Karen McAthy and photographed by Colin Medhurst

Transform soaked cashews or sunflower seeds into a plant-based cream cheese alternative with this easy recipe.


Semi-Soft, Plant-Based Cheese Recipe

By Karen McAthy

Discover how to craft easy and delicious short-aged, semi-soft plant-based cheeses from a kefir culture with this recipe.


Shio Kōji Pickles Recipe

Written by Sharon Flynn and photographed by Tara Pearce

Imbue an array of vegetables with the sweet and salty richness of shio kōji, and enjoy the probiotic benefits of traditional Japanese foods.



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Fermentation will open up your world to the foods you can eat to improve your health. You'll learn how to make them, how they originated and what tools and ingredients you'll need to create your own delicious fermented foods and drinks. Become a member today and save as much as 25% off the newsstand price!




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