Make classic Napa cabbage kimchi with this authentic recipe.
Use ginseng roots to make a healthy and flavorful kimchi.
Transform soaked cashews or sunflower seeds into a plant-based cream cheese alternative with this easy recipe.
Discover how to craft easy and delicious short-aged, semi-soft plant-based cheeses from a kefir culture with this 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.
Infuse your vegetable pickles with the deep umami richness of sake lees and watch as their color brightens naturally!
Try this baechu kimchi recipe for an introduction to the many different tastes of kimchi, a Korean staple which is sure to be yours!
Mix up your kimchi routine with different ingredients like butternut squash.
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.