Cultured draws on culinary traditions from around the world, employing techniques such as fermentation, pickling, dehydrating, salting, and sugaring. The recipes are organized by timescales--from quick pickles ready in a few hours to savory pastes that take weeks to ferment but can survive for years. It's never been easier to make condiments like harissa and adjika, as well as staples like kimchi, sauerkraut, preserved lemons, and pomegranate molasses. Additional recipes show how to transform your meals using the preserved foods you've prepared.

Written by leading authorities in the field, and filled with stunning photography, illustrations, and fascinating essays, this volume is destined to become the go-to resource for all things preservation.