Fermented & Cultured Recipes

Belacan is the pungent, savory backbone of Malaysian cuisine, a fermented shrimp paste that transforms from a sharp, oceanic aroma into a deep, toasted umami powerhouse when cooked...

Myeolchi-jeot is a cornerstone of Korean cuisine, a deeply savory fermented anchovy condiment that provides the backbone for authentic kimchi and rich stews. Born from the coastal ...

Kashk is the soul of Persian and Central Asian cuisine, a deeply umami-rich fermented dairy product that transforms simple yogurt into a complex, tangy powerhouse. Traditionally ma...

Often referred to as 'Chinese Cheese,' Sufu is a traditional fermented delicacy that transforms humble tofu into a buttery, umami-rich spread with a complex, savory depth. This rec...

Saeu-jeot is a cornerstone of Korean cuisine, a luminous fermented condiment made from tiny, translucent bay shrimp and coarse sea salt. This ancient preservation method transforms...

Known as the 'Soul of Sichuan Cuisine,' Doubanjiang is a deeply savory, spicy, and umami-rich fermented paste that forms the backbone of legendary dishes like Mapo Tofu. This tradi...

Often hailed as the 'Soul of Sichuan Cooking,' Doubanjiang is a deeply savory, spicy, and umami-rich fermented paste that transforms simple stir-fries into culinary masterpieces. T...

A cornerstone of West Javanese culinary heritage, Oncom is a unique fermented delicacy that transforms humble legume by-products into a savory, nutty masterpiece. Unlike its cousin...

Doenjang is the deep, umami-rich cornerstone of Korean cuisine, a fermented soybean paste that embodies the patience of time and nature. Unlike its milder cousin miso, Doenjang is ...

Born in the rugged peaks of the Alps, Kaminwurz is a traditional cold-smoked, air-dried sausage that translates literally to 'chimney root.' This artisanal snack features a robust ...

Momoni is the secret weapon of Ghanaian coastal cuisine, a deeply fermented fish condiment that provides an unparalleled depth of savory umami to stews and soups. Originating from ...

Hailing from the lush hills of Nepal, Khalpi is a traditional fermented cucumber pickle that captures the essence of Himalayan preservation techniques. Unlike vinegar-based pickles...

Hawaijar is the heart of Manipuri cuisine, a pungent, umami-rich fermented soybean delicacy that transforms simple ingredients into a deeply savory masterpiece. Traditionally prepa...

Akhuni, also known as Axone, is the quintessential soul food of Nagaland, prized for its deep umami profile and pungent, earthy aroma. This traditional fermented soybean delicacy u...

Tungrymbai is a traditional fermented soybean delicacy from the Khasi hills of Meghalaya, celebrated for its pungent aroma and deep, earthy umami profile. This soul-warming dish tr...

Kkakdugi is a beloved Korean staple characterized by its satisfying crunch and the refreshing, sweet-and-spicy profile of the Mu (Korean radish). Unlike cabbage kimchi, these bite-...

Aka Miso is the bold, saltier, and more assertive cousin of the miso family, characterized by its deep russet color and complex fermented funk. Originating from centuries-old Japan...

Originating from the Kyushu region of Japan, Yuzukosho is a transformational condiment that marries the floral, high-toned acidity of yuzu citrus with the sharp, creeping heat of g...

Experience the pinnacle of traditional cheesemaking with this authentic Clothbound Aged Cheddar, a process that transforms humble milk into a complex masterpiece of savory, nutty, ...

Originating from the high altitudes of the Himalayas, Sinki is a traditional Nepalese masterpiece of preservation that transforms humble radish taproots into a sour, umami-rich del...

Gundruk is the undisputed national treasure of Nepal, a deeply umami-rich fermented green that captures the rugged spirit of the Himalayas. Created by wilting and fermenting mustar...

Widely regarded as the world's hardest food, Katsuobushi is the soul of Japanese cuisine, providing the deep umami foundation for authentic dashi. This traditional 'Hon-Karebushi' ...

Bettarazuke is a celebrated specialty of Tokyo's Nihonbashi district, traditionally enjoyed during the 'Ebisu-ko' festival to bring good fortune. Unlike standard pickles, these dai...

Transform the sharp, bracing tartness of raw cranberries into a sophisticated, effervescent condiment through the ancient art of lacto-fermentation. This process mellows the berrie...