Flavor Freaks
Peter Barrett, JDAvid fermenters share their passion and expertise to help everybody cook healthier, more delicious food.
| Platform |  | Pricing | Only paid issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 88 | Founded | 2 years ago | Last Issue | 21 days ago |
| Active | |||||
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flavor-freaks.netLatest Issues
Preserving Herbs Two Ways
Unsurprisingly, both involve salt
Right now a significant percentage of my yard is covered in big tufts of dark green chive-looking plants. They’re field garlic, Allium vineale, which is a ubiquitous invasive now found over large swaths of...
Dashi Furikake
Umami saved is umami earned, part 2
I wanted to check in with a fun project that followed my foray into dashi garum and miso. The garums and misos are all happily ensconced in my pantry and fridge, and I use them often in all the ways you’...
Starterzuke
Another way into grain-based pickling
Here’s a fun and easy one I came up with recently, taking advantage of my overwintered carrot bed before everything sorts and turns bitter. Jaimon wrote recently about nukazuke, and we talked about it...
Europe's Largest Garum Factory
A visit to Plomarc'h Pella
A short walk outside the coastal Breton town of Douarnenez one comes upon a large ruin, the interior of which contains 15 square masonry basins. This site constitutes the remains of Plomarc’h Pella, originally a...
Fermented Herb Sauce
So easy, so good
As a follow-up to the yogurt post, I wanted to talk about this sauce that I make a lot. Since spring lurks around the corner, ready to mug us with verdant splendor, knowing how to preserve herbs can come in pretty handy. D...
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| Subscribers | Engagement | 72 | 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.
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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