Sauce
The Last Thing We'd Think to Do with Raisins Is Also Our Favorite
Our salads (and cheese plates and sandwiches) have never been happier.
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Pickle & Preserve
In the Shop
Korean
The Simple-Enough DIY Kimchi That Made Me Ditch the Store-Bought Stuff
45 minutes of active time gives you plenty to eat atop peanut butter toast (yep)!
African
So You Bought a Jar of Preserved Lemons, What’s Next?
Recipes for that tangy, zesty condiment sitting in your fridge.
Recipes
Italian
The Italian Condiment Your Cheese Plate Needs Pronto
There are many ways to *mostarda*, from traditional to no-recipe
Kosher
The Nuances of Jewish Preserving
From dill pickles to tomato-and-pepper matbucha, great variety and differences
Drinks
Kombucha's Health Benefits: Which Claims Are True?
We dig into what is known (and what it is less-than-certain)
Books
What Sandor Katz Wants You to Understand About Fermentation
Know-how from the man who wrote the bible on fermented foods
