Fermented & Cultured Recipes

Acar Kuning is a jewel of Indonesian cuisine, offering a brilliant balance of crunch, acidity, and aromatic warmth. Unlike simple vinegar pickles, this cooked variety features a lu...

Hailing from the snowy coastal prefecture of Akita, Shottsuru is one of Japan’s three great fish sauces, prized for its clean, briny depth and lack of 'fishy' bitterness. Unlike he...

Tracing its lineage back to the nomadic Turkic tribes of Central Asia, Pastirma is a masterclass in ancient preservation, featuring beef that is salt-cured, weighted, and air-dried...

Step into the vibrant heart of Latin American tradition with this effervescent, probiotic-rich pineapple brew. Crafted from the sun-ripened skins of the fruit and infused with warm...

A sacred legacy of the Olmec and Maya civilizations, Pozol is a refreshing, probiotic-rich fermented dough made from nixtamalized corn. This 'living bread' offers a unique, slightl...

A storied elixir of the Caribbean, Mauby is a refreshing fermented beverage crafted from the inner bark of the Colubrina elliptica tree. This deeply aromatic drink balances a compl...

Tarkhineh is one of the world's oldest 'instant soups,' a traditional Persian staple originating from the Zagros Mountains. This probiotic-rich concentrate is made by fermenting pa...

Cheonggukjang is the bold, deeply aromatic soul of Korean temple and farmhouse cooking, known for its intense 'funky' fragrance and incredible probiotic benefits. Unlike its cousin...

Travel back to the bustling streets of old Istanbul with this thick, creamy, and slightly tart fermented malt beverage. Crafted from a blend of slow-cooked bulgur and rice, Boza of...

Transport your kitchen to the snow-capped Swiss Alps with this authentic, long-aged Gruyère. Characterized by its dense, creamy paste and the iconic crunch of tyrosine crystals, th...

Transport your senses to the windswept plains of Castilla-La Mancha with this authentic, home-crafted aged Manchego. This sheep's milk masterpiece evolves from a milky sweetness in...

Born in the heart of Switzerland in 1931, Cenovis is the legendary 'secret weapon' of the Swiss pantry, prized for its intense savory depth and vitamin-rich profile. This recipe gu...

Hailing from the northern Ilocos region of the Philippines, Bagoong Terong is a foundational umami powerhouse made from fermented bonnet bolinao (anchovies). Unlike its shrimp-base...

Born from the historic traditions of British brewing, this homemade yeast extract is a savory powerhouse of 'umami' that transforms the humble spent yeast into a luxurious, salty s...

Experience the tangy, crumbly perfection of authentic Mediterranean feta, crafted through the ancient alchemy of brine fermentation. This recipe yields a cheese with a complex, lac...

Hailing from the rugged landscapes of Castile and León, Chorizo Cular is the king of Spanish dry-cured sausages, distinguished by its use of the 'cular' (thick pork) casing which a...

Douchi is the backbone of Cantonese and Sichuan cuisines, offering an unparalleled depth of salty, funky, and savory flavor known as 'umami.' This traditional fermentation process ...

Deeply savory, subtly sweet, and packing a sophisticated fermented punch, this homemade Gochujang is a world away from store-bought versions. This recipe utilizes the traditional m...

Tauco is a legendary Indonesian condiment born from the ancient tradition of fermenting yellow soybeans with brine and sun-drenched patience. This golden-brown paste delivers an in...

Terasi is the pungent, deeply savory backbone of Indonesian cuisine, a fermented shrimp paste that transforms simple ingredients into complex masterpieces. Hailing from coastal reg...

Embark on a transformative culinary journey by crafting your own traditional Japanese soy sauce from scratch. This deep, reddish-brown nectar is the result of a delicate dance betw...

Kurozu is a legendary Japanese vinegar born from the sun, water, and earth of Kagoshima, prized for its deep umami profile and mellow acidity. Unlike clear vinegars, this 'black' v...

Padaek is the pungent, umami-rich backbone of Lao cuisine, a traditional unfiltered fish sauce that transcends the liquid varieties found in bottles. Unlike clear fish sauce, this ...

Born from the ancient Japanese art of miso making, Tamari is the rich, dark, and gluten-free 'nectar' that pools atop fermenting soybean paste. Unlike common soy sauce, this recipe...