Fermentation
Tickle Someone’s Pickle with These Bourbon-Soaked Okra Fries
All bourbon-pickled okra requires is vinegar, bourbon (Pappy Van Winkle if you’re a baller), and two days in the fridge. Then, deep-fry and enjoy.
This London Picklemaker Turns Slimy Vegetables into Bourbon-Fermented Fries
“You can pickle anything,” says Freddie Janssen, author of a new cookbook on fermenting vegetables—occasionally in bourbon and then deep-fried. “It makes something like okra, which people think of as slimy, really fucking crunchy and lovely.”
DIY Kombucha Is an Easy, Healthy, Boozy Weekend Project
Get to work. It's not every day that a beverage comes around that can both get you tipsy and offer you health benefits to gloat about.
We Talked About DIY Kombucha On the Latest Daily VICE
On the latest Daily VICE, editor in chief Helen Hollyman discusses just how easy it is to make your own kombucha at home, the gateway beverage into fermentation.
DIY Kombucha with Angela Dimayuga of Mission Chinese Food
Mission Chinese Food's Angela Dimayuga, a bona fide kombucha-making pro, tells us why SCOBYs are basically pets, that it's OK to get weird, and how Lindsay Lohan can influence your kombucha game.
Kombucha Made EZ Recipe
Angela Dimayuga shows us just how easy making your own kombucha at home can be. All you need is a little bit of sugar, tea, juice, and time.
This Vancouver Chef Is Trying to Democratize Food with Low-Country Seafood Boils
After learning the art of fermentation from the legendary Sandor Katz, Todd Graham decided to take his teacher’s ethos about community and create something that Vancouver has never seen before.
Black Garlic Is a True Umami Bomb
Black garlic tastes like a combination of soy sauce and balsamic and have the texture of a gummy bear, see how one chef has created a clandestine meth lab setup behind his restaurant to have a neverending supply.
College Students Have Found a Way to Brew Beer Nine Times Faster
A trio of University of Pennsylvania students going by the team name “Fermento” may forever change the face of the beer industry.
I'm in an Open Relationship with My Compost
There were two weeks where I didn’t turn her because I was pissed off at her. I turned her last week. You can’t believe how much it stresses me out if I don’t turn her. I seriously think about her every day.
Vikings Were Great Cooks Long Before The Rest of Us
As a Scandinavian chef, I've immersed myself into our history to figure out how people have pulled through our freezing winters.
Dirty Work: The Magic of Microbes with Sandor Katz
Sandor Katz, a fermentation expert whose obsession with funky foods has earned him the nickname “Sandorkraut,” stopped by the MUNCHIES Garden to make sauerkraut and talk about what literally gets his juices flowing.