Featured in Issue 193

The 27 Recipes We Featured in Our Winter Issue
How to Ferment (Almost) Everything
Preserving Tradition: Inside One of Appalachia’s Last Communal Canneries
Apple Butter with Cinnamon and Cloves
Seed Crackers with Lacto-Fermented Brine
A Living Larder: The Joys of Fermentation
Base Brine for Fermented Vegetables
Short Ribs with Fermented Pepper Harissa
Fermented Carrot Borscht with Ginger and Turmeric
Fermented Squash, Sweet Potato, and Sesame Dip