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Nachos topped with fermented vegetables and cashew cream

Taqueria Fermented Vegetable Nachos

Potato Flatbread with Fermented Cauliflower Tikka Masala & Green Apple Chutney

Potato Flatbread with Fermented Cauliflower Tikka Masala & Green Apple Chutney

A fermented beet grazing board on a wooden plate

How to Make a Beet & Goat Cheese Grazing Board

A plate of crostini.

Fermented Harvest Grape & Fig Compote for Your Autumnal Boards & Toasts

A basket of poblano peppers.

How to Make Dill Pickle Fermented Hot Sauce

Corn bread with pickled okra.

Seven Fermented Produce Recipes to Bid Summer Adieu

a jar of fermented cherry syrup

Plant-Based Culinary Arts

Turn Surplus Summer Fruit Into Flavorful No-Cook Syrups

Brined Pine Nut Ricotta Cucumber Rounds with Preserved Orange Rind

Plant-Based Culinary Arts

Brined Pine Nut Ricotta Cucumber Rounds with Preserved Orange Rind

Kombucha martinis

A Beginner’s Guide to Brewing Kombucha

The ICE fermentation lab

Plant-Based Culinary Arts

Nine Miso Substitutes That Pack a Salty, Umami Boost

ferments on shelves

Introducing the ICE Fermentation Lab

coopered barrels

The Art of the Cooper

Vinegars

How to Make Vinegar

David Zilber

David Zilber Divulges what it's like to Direct the Noma Fermentation Lab

Noma fermentation lab

Fermentation: A Framework for Culinary Discovery Reconstructed at Noma

Dhokla: Fermented Savory Rice Cake

Dhokla: Fermented Savory Rice Cake

Chef Barry's sauerkraut

How to Ferment Your Own Sauerkraut

Fermented Mushroom and toasted barley broth, coal-grilled king oyster mushroom, salsify and tarragon emulsion

Finding Umami with a Fermented Mushroom Dish

Chef Palak's French fries

A Five-Day Ferment for Pro French Fries

koji

Plant-Based Culinary Arts

Experimenting with Koji in the Culinary Technology Lab

Ethyn Leong takes notes on the fermentation project.

Fermentation Experimentation: Principles Behind Fermentation