Fermentation

From sauerkraut to kimchi, beer and wine to kombucha, here's where you can find the low-down on fermented food in London, the UK and beyond

Inside Spora's research lab

Is fermentation the future of fine dining?

The Plain Egg and Milk Hopper from Hoppers

Salt and pepper | A sea salt crystal from Blackthorn salt

Land and sea: the history of salt and pepper

Nud Dudhi on Burmese cuisine; photography by Nic Crilly-Hargrave

Nud Dudhia on Burmese street food, Yangon and Myanmar's eclectic food culture

Wild fermentation in action; photography by Kateryna Kon/Science photo library/Getty images

How wild fermentation is changing the way you eat and drink

Fix8 Kombucha

London Larder: Fix8 Kombucha

Eaten Alive's classic spicy kimchi

London Larder: Eaten Alive’s classic spicy kimchi

Where to eat fermented foods and pickles in London

London's best ferment-forward restaurants and cafés

A dish at Far I Hatten, Skåne

Reinventing fermentation and fika in Skåne, Sweden

Pampushky

Beyond sauerkraut: the renaissance of Eastern European cuisine