Fermented & Cultured Recipes

Hailing from the limestone caves of Southern France, this Roquefort-style cheese is a masterpiece of fermentation, balancing rich, fatty sheep's milk with the sharp, peppery bite o...

Unlock the ancient secret of Japanese kitchens with Shio Koji, a transformative 'living' seasoning made from rice malt, salt, and water. This enzyme-rich paste acts as a natural te...

Hailing from the lush vineyards of Turkey’s Thrace region, Hardaliye is a sophisticated, non-alcoholic fermented beverage that dates back centuries. This deep ruby elixir is crafte...

Matzoon is the soul of the Armenian table, a centuries-old fermented treasure known for its distinctively tangy profile and velvety, thick consistency. Unlike standard commercial y...

Born from the sun-drenched vineyards of Emilia-Romagna, this liquid gold is a testament to the transformative power of time and patience. Unlike mass-produced imitations, this auth...

Deeply rooted in the culinary heritage of the Ewe people of Ghana and Togo, Agbelima is a masterclass in ancient fermentation techniques. This versatile dough offers a unique, plea...

Deep from the heart of Northeast Thailand (Isan) comes Yan-ang, a masterclass in ancient preservation that transforms crisp, earthy bamboo into a tangy, probiotic-rich treasure. Th...

A soul-stirring delicacy from the heart of Central Luzon, Burong Isda is a masterclass in the ancient art of Filipino fermentation. Fresh freshwater fish is cured in a bed of cool,...

Authentic Korean soy sauce, or Ganjang, is a living legacy of fermentation that transforms simple soybeans into a deep, umami-rich liquid gold. Unlike mass-produced versions, this ...

Known as 'Ham Choy' in Cantonese, these fermented mustard greens are a cornerstone of Southeast Asian home cooking, offering a complex profile of sour, salty, and deeply savory 'um...

Hailing from the cold reaches of Northeast China, Suan Cai is a culinary masterclass in patience and preservation, transforming humble Napa cabbage into a tart, crunchy, and umami-...

A vibrant cornerstone of Salvadoran cuisine, Curtido is a zesty, lightly fermented cabbage relish that provides the perfect acidic crunch to cut through rich, savory dishes. This r...

Mageu (or Mahewu) is a beloved South African staple, a smooth and refreshing non-alcoholic fermented drink made from white maize meal. This ancient beverage offers a unique, slight...

Umeboshi are the crown jewels of the Japanese pantry, offering an electrifying explosion of salty, sour, and fruity flavors. These lacto-fermented plums are prized for their medici...

This authentic Napa cabbage kimchi is the soul of Korean cuisine, offering a complex symphony of spicy, umami, and tangy flavors that evolve beautifully over time. Each leaf is han...

A cornerstone of Vietnamese heritage, Tương is a rich, umami-dense fermented condiment traditionally crafted in the northern river villages. This recipe utilizes the ancient method...