Crisp lacto-fermented carrots with fresh ginger

Crisp lacto-fermented carrot sticks with fresh ginger, made in a simple 3% salt brine. Bright, tangy and gently warming, they are perfect for snacking, lunchboxes, grain bowls, sandwiches and summer plates.

Traditional Korean baechu-kimchi with gochugaru

Traditional baechu kimchi made with napa cabbage, Korean radish, spring...

The difference between lacto-fermentation and yeast-fermentation

Discover the tasty differences between lacto-fermentation and yeast-fermentation with insights...

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

July brings high summer abundance in the Northern Hemisphere and...

Fermented ketchup: a tangy, gently spiced ketchup with deeper flavour than the bottled kind

This fermented ketchup takes a familiar tomato condiment and gives...

Fermented mustard seeds: a sharp, textured condiment with deep savoury warmth

Fermented mustard seeds create a sharp, textured condiment with a...

How to ferment vegetables

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

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...

June is here. What do we ferment?

June is where fermentation becomes especially abundant. In the Northern...