Fermentation, Pickling, Preservation: 10 Hot Topics On Food Republic
This week was all about the funky, bubbly, tangy art of fermentation. Zero Point Zero Production — FR's parent company — just launched a print magazine (yes, print) about the art of preservation called Cured. In celebration, we dedicated a whole week to sourdough, pickles, sauerkraut, natto, Chinese salted duck eggs, cider and much, much more. You fermented it? We got it. We also included an extensive guide on books and sites you can visit if you're interested in getting into the wild, wacky world of fermentation. All that and more on this week's Hot Topics.
What is natto and can you make it at home? (Hint: yes!)
Curing duck eggs in mud or a salt brine produces a major DIY umami bomb!