Avid fermenters share their passion and expertise to help everybody cook healthier, more delicious food.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 98 | Founded | 2 years ago | Last Issue | 17 days ago |
| Active | |||||
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flavor-freaks.netLatest Issues
Sour Corn
Today’s guest post is by the esteemed food writer, culinary educator, and creative ecosystems guide Dr. Julia Skinner. Her newest book, Essential Food Preserving, is available now.
Her writing: juliacskinner.com/words / IG: @bookishjulia...
Scrappy Seasonal Soda
Making refreshing kombucha with the ugly delicious odds and ends
Drink trends come and go, but what makes beverages stick around is how delicious they are—and how easy they are to make. For our ancestors, flavor equalled nutrition. Alignme...
Funk Dust
Another victory for byproducts
Remember that hybrid oat amazake-mackerel garum I made a while back? I pressed off the liquid, and it’s a wonderful, transparent fish sauce that’s especially effective on vegetables and seafood. I dehydrated...
Shiso Lovely in the Morning
Rediscover the wonder of your pantry
Your pantry is stocked with potential, waiting to be unlocked. That’s the point, isn’t it?The special vinegar you bought while you were overseas, the package of arborio rice from the time you tried to m...
Hybrid Garum
Waste not, want not, part infinity
This is a fun one. If you watched the Chefs’ Corner presentation during Kojicon this year, I made a pint of steel-cut oat amazake as part of my demonstration. That sat around in the kitchen for a while, a...
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Authors
The writers behind this newsletter.
Home cook turned pro, dedicated to helping people connect more deeply with their culinary imaginations.
Musings on fermentation, history, nature, writing as practice, and the everyday magic of our creative lives, for insatiably curious, hungry readers who like to create as much as they like to think.
Co-author of Koji Alchemy & world-renowned culinary explorer of mold-based fermentation, helps cooks & artisans build larders & leverage age-old methods to reduce waste. Welcoming all experience levels to share knowledge & exchange ideas.
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