Kitchen Culture: Fermented Foods

Photography By Gary Beverly | Last Updated October 11, 2014
Share to printerest Share to fb Share to twitter Share to mail Share to print
Jar of multi-colored kimchi

Healthy, traditional, nourishing, natural, and just a bit funky: fermented foods. Chef Molly Beverly shares with us simple ways to introduce cultures to the kitchen.

Lacto-Fermented Apple Cranberry Chutney

Lacto-Fermented Apple Cranberry Chutney
An Essential Holiday Condiment: Delicious, Beautiful and Probiotic. I love holiday feasting—but enough of the stuffing already. Here’s a most delicious and beautiful holiday condiment, all...

Ultra-Easy Home Brewed Sparkling Cider

Ultra-Easy Home Brewed Sparkling Cider
This is too easy and obvious for a formal recipe, so just follow along.

East Meets Southwest: Kimchi Adds Wow! Factor to Cabbage

Kimchi, Korean national dish
"To ferment your own food is to lodge a small but eloquent protest – on behalf of the senses and the microbes – against the homogenization...

Take a Walk on the Wild Side: Sourdough Bread

Sourdough starter
We're in the midst of a fermentation revival: pickles, kimchi, sauerkraut, salami, miso, homebrew and, of course, sourdough. It's fun to...

Fermented Chile Sauce - Ocotillo Loco

Fermented Chile Sauce - Ocotillo Loco
Last year our garden produced a mountain of hot chiles, so I decided to make hot sauce. My friend Raul, a rancher in the Sierra Madre Mountains east of Hermosillo, tasted it but he did not approve...
Build your own subscription bundle.
Pick 3 regions for $60