Explore All Fermentation

Result (67)
A fermented beet grazing board on a wooden plate
Recipes

How to Make a Beet & Goat Cheese Grazing Board

A plate of crostini.
Recipes

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

A basket of poblano peppers.
Recipes

How to Make Dill Pickle Fermented Hot Sauce

Corn bread with pickled okra.
Recipes

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
Recipes

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
Culture

The Art of the Cooper

Vinegars
Recipes

How to Make Vinegar: Experimenting with Fermentation Is Key

David Zilber
Alumni

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

Noma fermentation lab
Culture

Fermentation: A Framework for Culinary Discovery Reconstructed at Noma

Dhokla: Fermented Savory Rice Cake
Recipes

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
Culinary Arts

The Science Behind Umami (and a Fermented Mushroom Recipe)

Chef Palak's French fries
Recipes

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.
Culinary Arts

Fermentation Experimentation: Principles Behind Fermentation