These fermented foods have everything we crave. Tangy. Salty. Spicy. And thanks to the fermentation process, they just so happen to be good for you. Curious about the science behind fermentation? Read more about it here.
Homemade Hot SauceHot peppers. Salt. Vinegar. And patience. That's all you need to earn bragging rights as the maker of the best hot sauce ever. Well, that with this handy recipe from chef Hugh Acheson.
How To Make Homemade YogurtHow to make your own homemade yogurt that's foolproof and fabulous. No fancy yogurt maker required.
Sourdough BreadCraving an artisanal-like loaf of sourdough with that trademark crunchy crust and tender crumb? We have the recipe for you. And it's a cinch to pull off. Swear.
Single-Quart SauerkrautKnow how some bourbon houses offer small batches of prize vintages? We suspect the same sorta thing could transpire with this lovely homemade kraut.
KimchiCanadian by birth but Southerner by choice, chef Hugh Acheson makes a mean Korean kimchi. And just wait'll you learn his ideas for using it.
Homemade Greek YogurtThis is the homemade Greek yogurt of your dreams. Seriously. Folks are calling it the creamiest and most loveliest homemade yogurt ever.
Israeli PicklesQuickles. It's what we dubbed these Middle Eastern pickles that can be made in a mere 20 minutes (!) with no fussy canning process. (Quick. Pickles. Quickles. Get it?!)
Preserved LemonsPerhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.
© 2021 Leite's Culinaria. All rights reserved. All materials used with permission.