Making fermented cucumber and garlic ramp salad at home. Cardiologist: 9 American foods you 'couldn't pay me to eat'—after 20 ...

Fermentation is an ancient preservation method that not only extends the shelf life of food but also enhances its flavor and ...

Quick look: Ferment your own foods – from pickles and chutney to sauerkraut and kimchee – with this new, colorful and well-organized resource tailored for home cooks and small batches. What’s inside: ...

The vegetables are coming on strong, the markets are overflowing and farm stands glow with the colors of summer produce. It's time to pickle. A fermented pickle is the Other Pickle: not vinegar-based.

Lacto-fermentation is a precise art, yet it's still beginner- and budget-friendly. It doesn't require much more than produce (including vegetable scraps), salt, and time. While all bacteria growth is ...

In the days before refrigerators, chemical preservatives, and fossil-fueled transportation, starving to death in the winter was a much more pervasive fear. Fermentation first arose more than 10,000 ...

Though the idea of eating fermented foods may sound gross, if you’ve ever had yogurt, kefir, or kimchee, you’ve tried fermented foods. Fermentation is a natural process by which bacteria chemically ...

ne major class of foods missing in the Standard American Diet is fermented foods, right along up there with leafy greens and sea veggies. But, I’ll cover those another time. And it’s a shame because ...

Skip vinegar and venture into fermentation with these tangy full-sour pickles. April McGreger is an award-winning food preserver who has garnered national recognition and 13 Good Food Awards for her ...