Fermentation Festival started as a recipe folder shared between four friends and grew into a living library of slow food, live cultures, and big flavor.
We were tired of recipes that read like ad copy. Long preambles, missing weights, vague heat levels, and the same five photos cropped twelve ways. So we started writing for ourselves -- recipes that work the first time, with ingredient counts that make sense, methods that fit on one screen, and pictures of the actual food.
Today the library covers 115 dishes across ten of the most-cooked cuisines in the United States, from Italian and Mexican to Cajun and comfort-food classics. Half are open to everyone. The other half, including the live-culture ferments and brines that gave us our name, are available to members.
We are based in Miami. We test in cast iron and on charcoal. We measure flour by weight when it matters and by cup when it does not. We answer the email.
Four cooks, one shared spreadsheet that grew up.
Founder, Recipe Director
Marisol grew up in a Cuban-American kitchen in Hialeah and spent ten years as a line cook before turning to recipe writing. She tests every single recipe before it goes live and writes most of the Mexican and Tex-Mex section.
Editor, Asian Fusion lead
Theo runs editorial. A former magazine editor and home pickler, he brings the discipline of a copy desk to a kitchen where things are usually on fire. He keeps our voice consistent and our weights in grams.
BBQ and smoke columnist
Levi grew up in Memphis, competes on the regional BBQ circuit, and writes our smoke and grill content. If a recipe involves wood, fire, or hours of patience, it probably came from his backyard.
Cajun and Southern lead
Cherie cooks the way her grandmother did in Lafayette, with a heavy roux and no apology. She writes our Cajun, Southern, and most of the comfort-food section, and she settles all rice debates.
30 days free. Full library. Cancel any time.