Let the cilantro and mint lure you in. It’s OK, you can trust them. Then the Thai chiles hit you. Still not hot enough? Don’t worry — you can add more.
The time spent making these traditional Japanese pickles — using miso, kombu and bran — is well worth the effort and wait.
Use this bright lacto-fermented spread to give your dish a bright, fresh tanginess with a hint of sweetness.
Use your garden’s vegetable and herb bounty to make this refreshing condiment that will give you a taste of summer year round
Making your own non-dairy nut milk is really a lot easier than you think — and healthier, too, when you ferment it.
Cure your extra-firm tofu longer and the flavors will mellow and age, creating a cheese-like spread for snacking.
Try this clever way of using vegetable scraps to make a delicious ferment that will cut down on waste and treat your gut to some healthy probiotics.
Forgo the processed, over-sugared concoctions that line the grocery store aisle and make your own ketchup with the added benefit of fermentation.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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