International Fermentation Traditions

In every corner of Eastern Europe, from rural Russian dachas to bustling Polish markets, fermentation has been a cornerstone of culinary and cultural identity. Long before refrigeration, Eastern Europeans developed a sophisticated array of fermentation methods to preserve the bounty of their short growing seasons. What emerged wasn’t just practicality—it was a deep tradition of Read More

Fermentation in Africa isn’t just about prolonging shelf life. It’s a sacred art, woven into the daily rhythms of life and deeply embedded in the continent’s culinary traditions. From the tang of Ethiopian injera to the bubbly sweetness of pito beer, fermented foods have shaped African nutrition, social gatherings, and food culture for millennia. In Read More

The sun-drenched lands of the Middle East are known for their lavish hospitality, vibrant spices, and deeply rooted culinary traditions. But beyond shawarma, hummus, and baklava lies a fascinating world of Middle Eastern fermentation—a craft that has preserved and enriched foods for centuries in these arid landscapes. From labneh strained to probiotic perfection to bright Read More

When most people think of kimchi, the image that pops to mind is a vibrant red pile of fermented napa cabbage with a punch of chilli, garlic, and tang. And while that version is beloved for good reason, it’s just the tip of the iceberg. Korean cuisine boasts over 200 documented varieties of kimchi—made from Read More