Eating Fermented Foods Can Help Trump Society Anxiety
Fermentation has brought us beautiful creations. Beer, sauerkraut, kimchi, soy sauce, pickles and kombucha all come to mind — and the list goes on. As if you needed another reason to indulge in these...
View ArticleWhat’s The Difference Between Greek Yogurt and Skyr?
There’s nothing like dipping a spoon into a tub of thick strained yogurt and knowing that not only are you in for a tangy treat, but your food-trend game is on point, too. Perusing the dairy aisle,...
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Here’s How To Make Zero-Effort Kimchi Pickled Eggs
Make the best pickled eggs of your life with leftover kimchi juice, and try them on smoked salmon donburi for brunch. I’ve had pickled eggs on my mind lately, bolstered by a recent brunch cocktail with...
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Get Funky At These Fermentation Festivals Nationwide
Related Articles 12 Places To Eat Incredibly Well In Denver, Colorado An Insider’s Guide To Eating, Drinking And Caffeinating In Boston Why We’re Still Talking About The New Albion Brewing Company 40...
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What Is Natto And How Can You Make It At Home?
Sticky natto on top of a bed of white rice is a staple in Japanese homes and restaurants. “Fermented soybeans” may not sound like the most appealing snack, and Japan may not quite have the strong...
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Homemade Sauerkraut Two Ways
The fermentation process is a beautiful thing, and we, as humans, have been fermenting things for a really long time. Don’t believe me? Well, there’s sourdough bread, kimchi, beer, wine, liquor,...
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The Fermentation Crock Is As Cute As It Is Useful
Mortier Pilon’s home fermentation crocks are the perfect tools to get your lactobacillus on! Whether you’re making your first batch of sauerkraut destined for game day hot dogs or custom cocktail...
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40 Essential Print And Online Fermentation Resources
We’re obsessed with fermented and preserved foods, and we’re not alone. In the past 5 to 10 years, there has been a marked increase in fermented, jarred and cured creations adorning plates in...
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Why You Should Salt And Cure Duck Eggs, According To Fuchsia Dunlop
What looks like your typical egg fare but tastes incredibly rich and jam-packed with umami is the result of preserving a duck egg for over a month. Cut into a hard-boiled or steamed salted duck egg and...
View ArticleWhat’s The Difference Between Pickling and Fermenting?
You know you love all things pickled and fermented, but do you know the difference between the two? Both are processes of preservation that allow you to consume certain things long after their...
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Grab A Freshly Pulled Pint Of Kefir In Northern California
In northern California, a fermented beverage called kefir is having a moment as the elixir of choice. It’s traditionally made from cultured cow’s milk, which produces a product similar to drinkable...
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Our Favorite Pickle Recipes For Fermentation Week
Related Articles Grab A Freshly Pulled Pint Of Kefir In Northern California What’s The Difference Between Pickling and Fermenting? The Strange Tale Of Roggenbier, The Rye-Based Medieval Beer Style...
View ArticleWhat’s The Difference Between Greek Yogurt and Skyr?
There’s nothing like dipping a spoon into a tub of thick strained yogurt and knowing that not only are you in for a tangy treat, but your food-trend game is on point, too. Perusing the dairy aisle,...
View ArticleClik here to view.
I’m Not Allergic To Sourdough Bread. Holy Sh*t.
I’ve been gluten-free for eight years. It’s not to be trendy, because I think it’s a dumb trend, but because I’m woefully allergic to gluten. I still have dreams of just eating a sandwich or a hot dog...
View ArticleWatch A Bonus Scene From Fermented With Stuart Brioza And Edward Lee
The new documentary feature film Fermented finds host Edward Lee traveling around the U.S. and Japan to discuss fermentation techniques with notable experts. One of Lee’s chef friends who shows up is...
View ArticleDIY Pantry Staple: How To Make Fruit Vinegar
If you’re not making your own vinegar, what are you even doing? Never buy brand-name again, with New York City jack-of-all-foods Harry Rosenblum’s latest book. This pantry staple has never been hotter,...
View ArticleCarb-Lovers: Are You Ready For Sourdough Pasta?
Thanks to the soaring resurgence in toast popularity, sourdough has never been more popular. The fermented bread has been long praised for its complex texture, depth of flavor and versatility. One...
View ArticleVegan Kimchi Is Just As Probiotic As Traditional Kimchi
Good news for people who don’t eat animal products: vegan kimchi, made without traditional ingredients like anchovies, shrimp, oyster and fish sauce, is every bit as probiotic as its fish-infused...
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