fermented

Vinegar

We Need to Talk About Vinegar

“White distilled vinegar is the devil.”
Michael Harlan Turkell
8.30.17
beer

This Strange Beer Cocktail Has a Secret Ingredient That Will Cure Your Hangover

Behold, the pachecada: a refreshing, soothing Mexican beer cocktail that is half tejuino (a pre-Hispanic, fermented corn beverage), and half Mexican beer, with fresh lime juice, and a fat pinch of chunky rock salt to round out the beverage’s strangely...
Javier Cabral
1.11.17
Make this

The Best Rice Pudding Has a Little Funk

We decided to kick off the weekend in the best possible way with the new king of rice puddings: koji rice pudding.
Munchies Staff
2.26.16
TURKEY

This Turkish Winter Drink May Be the Original Booze

Boza is a sweet and sour fermented Turkish winter drink with a pudding consistency and just the barest hint of alcohol.
Didem Tali
2.15.16
korean food

Koreans Don't Want to Admit They're Eating Chinese Kimchi

There is a crisis in Kimchi Land. An invasion of foreign kimchi is marauding through the country, pillaging and robbing South Korea of its culinary dignity.
Dave Hazzan
1.4.16
NORTH KOREA

North Korea Is Fighting for Kimchi Recognition

The DPRK may never be able to secure dominance over the capitalist kimchi of the south, but it seems well on its way to parity.
Nick Rose
11.25.15
Tempeh

Tempeh Is the Underdog of the Fake Meat World

If plant proteins can be classified by high school clique, tofu is the jock, seitan the punk, and tempeh the stoner. Tempeh is the more versatile one, the more nutritionally complex one, the more delicious one—but it’s also the weird one.
Alicia Kennedy
9.27.15
Munchies

I Threw a Dinner Party with the World's Stinkiest Fish

The smell of surströmming, a Swedish delicacy of fermented Baltic herring, will punch you in the face if you're not used to it. But for those of us who grew up eating this powerfully funky fish, there's no greater pleasure in the world.
Astrid Madberg
9.22.15
kimchi

This Man Is Making Kimchi Taste Like Bourbon

Kimchi and bourbon are both strong personalities—so strong, perhaps, that they should stay far apart. But Joe Banet of Funked and Fermented Kimchi Lab believes the exact opposite, and he's mixing barrel char into one powerfully pungent jar.
Ashlie Stevens
8.21.15