ON FACE value, fermented food doesn’t sound all that appealing – after all, you’re essentially leaving things to ‘go off’ before they’re ready to eat. While food writer Mark Diacono has now embraced a ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Like all the most dangerous habits, mine started with a youthful experiment: a funky Tunisian concoction called ...

Fermented garlic and honey is one of the most well known herbal remedies! It has roots in traditional medicine as a wellness staple along with culinary practices that date back centuries. Fermentation ...

While writing my book, Our Fermented Lives: A History of How Fermentation Has Shaped Cultures and Communities, I took a deep dive into my bookshelf, drawing inspiration and knowledge from the best of ...

From tangy kefir to savory tempeh and fizzy kombucha, these probiotic-rich dishes bring bold flavors to every bite. This creamy, nutrient-packed breakfast is as easy to make as it is delicious. Rolled ...

Recipes for harissa, sourdough bread, sour corn are good for beginners. Fermentation has an impact on many of the foods we eat and enjoy. Think pickles, sauerkraut, kimchi and soy sauce. Or miso, ...

This tangy ferment will make the most of green tomatoes. Make a Georgian-style fermented tomatoes recipe with salt pressing for a gorgeous and delicious addition to a charcuterie board. We absolutely ...

Sauerkraut is one of the most common fermented foods. It’s traditionally made only with cabbage, caraway seeds, and salt, but you can also add other fruits or vegetables, such as carrots or apples.