July fruits & vegetables: What’s in season + what to ferment

July brings high summer abundance in the Northern Hemisphere and deep winter produce in the Southern Hemisphere, making it a month of contrast for fermentation. From cucumbers, tomatoes, peppers, berries, and herbs to cabbage, roots, citrus, and apples, July offers both quick warm-weather ferments and slower cold-season jars.

Select your top 5 fermented eats!

Explore the world of ancient, gut-friendly ferments - from traditional...

The ancient art of fermentation in Greek cuisine

Learn about the ancient Greek art of fermentation, from retsina...

What makes ginger bug drinks sparkling?

Forget sugary sodas, the secret to the perfect fizz in...

3 signature fermented cocktails redefining modern mixology

Three fermented cocktails. Electric Tepache, Kombucha Velvet Spritz, and Lacto...

Balkan ferments: cabbage, dairy, brines and living traditions

Explore the living traditions of Balkan fermentation, from whole sour...

The gut health guide to fermented foods

Science is uncovering how fermented foods interact with gut microbes,...

How to ferment vegetables

This article is shaped by both traditional knowledge and modern...

Don’t throw away your pickle juice

Unlock culinary potential by marinating meat in pickle juice for...

Fermented vs. Pickled: What’s actually the difference?

Fermented and pickled foods aren't the same. Learn the key...

Fermentation in foods: the microbial transformation

Fermentation is a controlled microbial process that transforms food at...