Knowing how to make mustard is something everyone should know since it's so surprisingly easy and cheap to make. Take that knowledge and then also ferment it on top of that and you've got a maximally flavor packed condiment. Usable for, well...All the thi...

Just how old IS beer? Join us as we dive into the History of Beer and the civilization that has been built around it. Starting from the neolithic era and the theories on how it was invented. To the brews that sit on your table today. The history of beer h...

Curtido is a type of lightly fermented cabbage relish. It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi,...

If you count yourself a sriracha fanatic, it's high time you tried making the rooster sauce at home. Not only are the results fantastic, but it's also a fun introduction to fermenting - think of it as a science project of sorts - and, you'll be set if the...

Nattō, spelled as natto in standard English language use, is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food, and often with rice.