177 ferment recipes

Yeast ferment starter made with potato water, mashed potato, sugar, and dry yeast. Speeds up bread dough rising and adds soft texture to homemade yeast breads.

Old-fashioned yeast ferment bread with a simple dough of flour, sugar, salt, and shortening. Double-risen and baked hot for a crisp crust and chewy crumb.

Friendship cake bakes brandied fermented fruit starter into a tender tube cake with golden raisins, nuts, and orange extract. The classic 30-day starter dessert passed kitchen to kitchen.

Traditional Ukrainian fermented beet juice made with just beets, salt, water, and a slice of sourdough bread. Tangy, earthy, and ruby-red after one to two weeks of natural fermentation.

Green beans with fermented black beans and pork: classic Sichuan-style stir-fry with salty-funky fermented black beans, ground pork, garlic, and ginger. Weeknight wok dinner, 15 minutes start to finish.

Next time when you crave Chinese food, instead of take-out, make this quick, easy and delicious hot and sour chicken. Serve it over a bed of rice, your dinner is served.

Beef chow fun stir-fries marinated flank steak with fresh wide rice noodles, fermented black bean paste, garlic, ginger, onion, and peppers. A 15-minute Cantonese wok classic.

Shrimp with lobster sauce, the Chinese-American takeout classic that contains no lobster at all. Shrimp simmered with ground pork and fermented black beans in a savory, egg-laced sauce. Ready in about 30 minutes.

Steamed Spareribs with Black Bean Sauce (Dow See Jing Pie recipe

Steamed salmon with fermented black beans, ginger, sherry, and sesame oil. A classic Chinese-style steamed fish that cooks in about 10 minutes for a light, clean-flavored dinner.

Crispy pan-fried catfish with a silky fermented black bean cream sauce made with sherry, ginger, and garlic. A refined fusion dish that bridges Southern fried fish and Chinese flavors.

Chinese steamed spareribs with fermented black beans, ginger, garlic, and rice wine. Pork ribs cut into bite-sized pieces and steamed until fall-apart tender in about an hour.

I enjoyed this pan fried catfish with the whole family, they all love it so much!

Chinese-style pork spareribs braised in fermented black bean sauce with garlic and rice wine. Wok-seared then simmered until fall-off-the-bone tender in just 90 minutes.

Cantonese shrimp in lobster sauce with ground pork, fermented black beans, garlic, and silky beaten egg ribbons. The takeout classic, made from scratch.

Make your own chili oil by using a few simple ingredients, which is great for stir-fry or mixed with noodles.