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

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

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.