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39 recipes tagged with fermented.
About 1 ½ pounds If you plan on aging the cheese, make larger wheels to keep it from drying out too much.
About 5 cups This unusual recipe is a glimpse into catsups past, partway through their journey from Southeast Asia to America. The consistency and flavor…
1 pound This strongly flavored delicacy is a boon to the adventurous or to those who hanker for pungent cheeses but cannot eat them. Like Kombucha, this…
1 ½ to 2 pounds This recipe produces small curd cottage cheese with a delicate tang.
Varies When made with Tabasco chiles, hotter cayenne varieties, or red serranos, this sauce is a good approximation of the classic Avery Island condiment…
2 round loaves While this recipe is long, the process is really quite simple. There are different stages at which the dough can be retarded if you need to…
About 3 quarts This tangy, crisp, fermented take on giardiniera was an instant hit in our house. We like to set out a bowl of it, drizzled with olive oil…
About ½ cup This sauce can be rubbed on fish or shellfish before steaming or served as a condiment with the finished dish.
A hearty sourdough rye bread with caraway seeds, yielding two loaves. The dough is fermented with a sourdough starter for a tangy flavor and baked until…
1 ½ to 2 pounds Cream cheese is a white, soft, unripened cheese made from rich cow’s milk. This homemade version has the tang of store-bought cream cheese…
About 1 gallon These delectable, crisp pickles use a 3.5 percent brine (when scaling for a smaller or larger batch, simply add enough 3.5 percent brine to…
About 7 cups Feel free to scale the recipe down, but after 4 weeks of waiting you might want to have a sizable supply of sauce to reward your efforts and…
2 to 2 ½ pounds This is one of the simplest cheeses to make at home, and the result is a soft, spreadable, lightly tangy cheese that can be enjoyed as is…
About ten 9-inch dosas Dosas are thin, crêpe-like Indian pancakes. They may be very thin, dry, and crisp, or softer and thicker. This version is made with…
About 10 cups Many kimchi recipes call for an addition of rice flour paste, which makes for a thicker kimchi brine. We prefer our kimchi without it, but…
About 1 quart The particulars of the milk you use will determine its consistency. Whole cow’s milk will set up very thick. Low-fat, nonfat, or goat milk…
A simple white bread made with a long overnight fermentation for flavor. The dough is kneaded, risen overnight, shaped, proved, and baked until golden.
About 2 cups For best results, do not use ultrapasteurized cream to make crème fraîche.
Fluffy sourdough pancakes made with a fermented starter for a tangy flavor. Perfect for a leisurely breakfast.
These handmade tortillas use masa harina and whole wheat flour with a sourdough starter for a tangy flavor. They are pliable and perfect as a base for…
These buttermilk sourdough biscuits are made with whole wheat pastry flour and fermented for improved flavor and digestibility. They are light, flaky, and…
A rustic wholemeal einkorn bread with a long, slow fermentation for flavor. The dough is very wet and sticky, baked in a loaf tin for a soft crumb.
A hearty spelt sourdough bread made with a rye starter, orange juice, and honey. The dough is fermented overnight and baked until deep golden brown.
Appam are soft, spongy rice pancakes with lacy edges, made from fermented rice and coconut milk batter. They are a traditional dish from South India…
Light and crispy sourdough pancakes made with a fermented starter. Perfect for breakfast, served with berry jam or apple butter.
A 100% whole wheat sourdough loaf with poppy seeds, red quinoa, and polenta for added texture and flavor. The dough undergoes a long overnight…
These sourdough pita pockets are made with whole grains for a moist, chewy texture and rich flavor. They puff up beautifully in a hot oven, perfect for…
A rustic sourdough boule made with whole wheat and rye flours, with a chewy crust and tangy flavor. This recipe spans two days but requires minimal active…
A tangy fermented cabbage condiment with onion, carrot, jalapeño, and oregano. Perfect for adding crunch to tacos, eggs, fish, and sandwiches.
A vibrant crimson kraut made with green and red cabbage, beet, onion, bell pepper, and ginger. Perfect as a topping for toast with cream cheese or smoked…
A hearty Danish rye sourdough bread packed with seeds and whole grains. This fiber-rich loaf uses a fermented sponge for deep flavor and gut-friendly…
Soft and puffy sourdough pitta bread made with a wholemeal starter. Perfect for tearing and dipping.
A wild sourdough bread with a complex, tangy flavor developed through a multi-day fermentation process. The dough is built in stages, resulting in a…
A dense, tangy rye sourdough bread made with light rye flour, rye sourdough starter, and chopped rye grains. Sweetened with black treacle and baked until…
A rustic bread made with a blend of white, wholemeal, and rye flours, filled with diced onion and Lincolnshire Poacher cheese. The dough undergoes a long…
This recipe guides you through making a sourdough starter from scratch using flour, sugar, yeast, and water. It requires 3 to 5 days of fermentation with…
This homemade honey yogurt is simple, tangy, and slightly sweet. It takes about a full day to make but is economical and rewarding.
A fiery green chilli pickle with black mustard seeds and turmeric, pickled in mustard oil. This intensely hot condiment is a staple in Eastern cuisine.
A traditional napa cabbage kimchi with daikon, gochugaru, garlic, ginger, and fish sauce. It's bright, spicy, and versatile for use in various Korean…
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