Fermented and Preserved Flavors
Miso and other fermented bean pastes explained
How miso, doenjang, gochujang, doubanjiang and fermented black beans differ in ingredients, flavor and cooking uses, with notes on salt, labels and adding them to food.
The collection
Fermented and Preserved Flavors
Preserved lemons, pickles, miso and other fermented bean pastes that add depth to home cooking, with clear methods, safe basics and notes on how each one tastes.
Fermented and Preserved Flavors
Pickles from around the world: comparing approaches
Compare vinegar brines, salt-brine fermentation, dry-salted and oil-based pickles, and see how each method changes the flavor, texture and time a pickle needs.
Fermented and Preserved Flavors
Preserved lemons: how to make and use them
How to make preserved lemons with salt and lemon juice, how long the curing takes, how to use only the rind, and how to check the jar for safe storage.
Fermented and Preserved Flavors
Quick pickles for everyday meals: a simple method
A basic quick-pickle brine of vinegar, water, salt and sugar, with vegetable cuts, resting times and refrigerator storage for bright, tangy side dishes.
Fermented and Preserved Flavors
What to know before starting a home ferment
Key facts before a first home ferment: salt by weight, clean tools, keeping vegetables under the brine, normal signs of activity, and when to discard a batch.