Based on the classic British-Indian staple of saag paneer, add a little spice with this home version, which uses halloumi instead of paneer.
Try out this recipe for cauliflower with turmeric. The cauliflower keeps a nice crunch after fermentation and has excellent flavor.
Learn how tasty little dandelion buds can be used as a replacement for capers and add a little flavor to your summer.
Add extra garlic to increase the flavor in this recipe for garlic scape pickles, fermented and great on sandwiches or in salads.
Add some color to your plate with this sweet and citrusy relished cranberry-orange relish that is a spin on an old thanksgiving recipe.
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.
Discover how EASY and HEALTHY crafting your own money-saving fermented masterpieces can be.
Transform mealtimes like never before and stay healthy at the same time with a one-year membership to Fermentation for only $29.95. Learn to regularly include fermented food and drinks in your diet naturally, combat bad bacteria and strengthen your immune system.
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!