Use your garden green bean bounty in a new way: ferment them with your favorite herbs and spices for a year-round treat.
Make your own pickled asparagus from one of the spring’s first vegetables. Give it a probiotic boost by using fermented brine.
Apples, honey and cinnamon give this pickle a sweet touch, which can be eaten as a snack or side dish with meat.
Try this versatile and vegan-friendly sour cream alternative. It makes a delicious base for salad dressings, mozzarella, and more.
Ferment and process this unique starch with this easy-to-follow guide.
Make Lebanese makdous to tickle your tangy taste buds with fermented baby eggplants for a pickled garlic chili addition to your summer salad.
By John Gregory-Smith
Make this delicious, tangy rendition of the classic Moroccan Chicken tagine with preserved lemons and have perfect dish for sunny summer days!
Learn how to pickle lemons, giving them a delicious, citrusy, versatile flavor considered a cornerstone of many signature Moroccan dishes.
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.