Avid fermenters share their passion and expertise to help everybody cook healthier, more delicious food.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 101 | Founded | 2 years ago | Last Issue | 9 days ago |
| Active | |||||
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flavor-freaks.netLatest Issues
Flavor Freaks Live - Reporting in from Japan
Hi all, here’s the video from last week for those of you who missed Rich’s news about his new living-the-dream life in Japan, and my new gig in a 3-star kitchen. Enjoy!
Get more from Peter Barrett in the Substack app
Available for iOS and...
Chickpea Kimchi
A new staple ferment
Fermented legumes play a huge role in flavor-making around the world, particularly in East Asia where jiangs, jangs, misos, douchi, and many similar products play fundamental roles in the flavors of those cuisines. Whi...
A Year of Fermentation
Today we’re celebrating the release of ’s excellent A Year of Fermentation with a guest post featuring an excerpt from the book, which is now available from all the usual places. It’s a personal and highly specific guide to preserving the s...
Sour Corn
A seasonally-driven life on two continents
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.
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...
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Subscribers, engagement, traffic and sponsorship for Flavor Freaks.
| Subscribers | Engagement | 68 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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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.
Chef, fermenter, gardener, and author. I spend most of my time at the farm or in the kitchen, accompanied by my trusty camera.
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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