Fermentation

Fermentation - Microbes + Time = Food & Drink

Roll up your sleeves and take part in the evolution of this wild culinary phenomenon. Transform daily rituals with fun, fizzy, and flavorful alternatives bolstered by surprising health benefits unique to this incredible food science. You’ll discover how easy and accessible crafting your own money-saving fermented masterpieces can be with Fermentation magazine. Inside each issue you’ll find everything you need to know about the art of fermentation, whether you’re an ambitious amateur or looking to fortify your small business. You'll get tips and tricks from the experts, recipes galore, and in-depth features on some of the most outlandish concoctions we can find.

About those experts – you’ll love getting to know our exclusive Editorial Board. Six seasoned authors and entrepreneurs will be on hand to contribute authoritative advice and insight for hobbyists and aspiring professionals alike. You may recognize some of the brilliant minds – and their esteemed works – that we’ve assembled: Chris Colby (Home Brew Recipe Bible), Gianaclis Caldwell (Mastering Artisan Cheesemaking), Jereme Zimmerman (Make Mead Like a Viking), Kirsten K. Shockey (Fiery Ferments), Meredith Leigh (Pure Charcuterie: The Craft & Poetry of Curing Meats at Home), and Victoria Miller (From No-Knead to Sourdough).