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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!

Puerto Rican Pique Recipe

By Rockridge Press

Find a place for this Puerto Rican staple in your hot sauce repertoire using gentleman peppers or any small red chiles.

Sriracha Recipe

By Rockridge Press

Create this popular Asian hot sauce in your own kitchen using red jalapenos, sugar, vinegar, the sun, and a little bit of time.

Hot Sauces Around the World and 10 Tips for Making Great Hot Sauce

By Rockridge Press

Learn about the importance of hot chiles across the world and how and what makes them and the cuisines they influence distinct.

Bermudan Pepper Sherry Recipe

By Rockridge Press

Stave off scurvy with this vitamin C-rich chile pepper preservation method that employs dry or sweet sherry to create a flavorful sauce.


Easy Aged Pepper Mash Recipe

By Rockridge Press

Try this simple fermentation with jalapeno chiles to create a spicy, flavorful base for other types of hot sauces.

Avocado and Coconut Dip Recipe

By Annie Bell and photos by Con Poulos

Give that avocado you’ve been eyeing a different fate by using it in this dip that will be right at home next to curries and spicy dishes.

Cauliflower and Green Chili Pickle Recipe

By Association of Nepalis in the Americas

Use kauli ra khursani (cauliflower and green chilies) to make a sharp Nepali achar (pickle) that tastes best when fermented in the sun.

Fermented Peanut Butter and Jelly Recipe

By Emily Vincunas

School’s back in, so that means its peanut butter and jelly time! Revamp a lunchbox classic with this fermented variation for added nutrition and flavor.

Become a Charter Member Today!


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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