A hearty and healthy Korean dish replete with kimchi and generous helpings of the fermented soybean paste which gives it its name.

Betsy is the baker at Oak and Swan Sourdough in Mardan, South Gippsland. Her baking is all about flavour, using a rye leaven to imbue the dough with that classic ‘sour’ taste. These scones will warm and surprise you with every bite.

Fermentation has proved prescient in these unknown and unknowable times. As the lockdown has prompted us to look to new and different ways of engaging with our local food culture, so fermentation cultures and communities can offer some answers.

To make Sam’s simple pale ale, you’ll need some basic brewing equipment and ingredients which you can find easily at your local homebrew shop or online.

A gentle expedition into the lives of women in fermentation and the winds of feminism at their backs; let their spirits guide you.

Sam Wills of Old Slang Brewing talks about getting into craft brewing, a few disasters and near-misses along the way, and his ultimate fresh as a daisy results.

3 Ravens’ Murray Robinson and Carlton & United Breweries’ Katie Jessup talk about what goes into making the next round and how a traditional Norwegian yeast culture might be the next big thing in craft brewing.

From Ancient Egypt to Indigenous Australia, fermented foods and beverages have been an intrinsic part of cultures and societies across the globe and across history.

Oak and Swan Sourdough is a Gippsland-based, family-run bakery committed to a holistic and organic approach to bread and baked goods.

We write to Gassed Out and detail how to make a killer sourdough.

On a lovely warm afternoon in March—right before the COVID-19 isolation lockdown came in—Cary Aiken, at her workplace KINES, took Forkful through a life enriched with fermentation.

You are what you eat! Forkful looks into your stars, checks the planets’ alignment and reveals the true nature of your fermented self.

With vegan adaptations of Japanese ingredients, dishes and methods, Vegan JapanEasy is an ideal combination of the traditional and the contemporary.

The process of fermentation can come across as unusual, perhaps even uncomfortable. However, fermentation is no stranger—it is our friend! 

Preserved plums are most commonly used in drinks, soups or condiments, offering a refreshing sourness to dishes. This family recipe, handed down from Natacha’s great-grandmother, is inspired by Chinese Teochew cuisine.

Saba Alemayoh, the proprietor of Saba’s Ethiopian Restaurant, chats about the Ethiopian way of cooking and the story behind their favourite fermented flatbread, injera.

Forkful speaks with Jungeun Chae about her love of the fermentation process and how it led her to teaching in Melbourne.

As restaurants and cafés strive for ways to become more sustainable, fermentation and the slow food movement could be the answer.

Forkful enlisted the help of Steven Godden, a Melbourne artist now based in Berlin, to share his tried-and-true sauerkraut recipe—learnt from his German friends.

You’ve probably heard something about fermented foods being healthy, but what does that really mean? Forkful has done the hard yards to bring you the ins and outs of probiotics, microbiota and gut health.