Fermentation, Pickling, Preservation: 10 Hot Topics On Food Republic

This week was all about the funky, bubbly, tangy art of fermentation. Zero Point Zero Production — FR's parent company — just launched a print magazine (yes, print) about the art of preservation called Cured. In celebration, we dedicated a whole week to sourdough, pickles, sauerkraut, natto, Chinese salted duck eggs, cider and much, much more. You fermented it? We got it. We also included an extensive guide on books and sites you can visit if you're interested in getting into the wild, wacky world of fermentation. All that and more on this week's Hot Topics.

Welcome to Fermentation Week! Allow us to explain.

These are Atlanta chef Linton Hopkins's five commandments of ham.

Why does sourdough pizza rule? We check in.

What's the difference between pickling and fermenting? Right this way.

Here are 40 books and sites to scour for fermentation and preservation info.

Want to know how to make sauerkraut...two ways?

Everything you need to know about DIY cider fermentation.

What is natto and can you make it at home? (Hint: yes!)

Homemade bánh mì pickles, right this way!

Curing duck eggs in mud or a salt brine produces a major DIY umami bomb!