The bounty of crisp, bright vegetables at the farmer’s market or in your garden makes it easy to feel inspired to jump into the kitchen. Fermenting veggies is healthy, easy, and delicious, but it also ...

Radishes make for an excellent candidate for fermentation, thanks to their naturally spicy flavor and crunchy texture. ...

Most store-bought pickles are not fermented, but you can make fermented pickles at home. Fermented foods can support digestion, metabolism, brain function, and more.

On first glance, you may not believe Andy Reed knows anything about eating healthy. But, after listening to him talk about fermenting vegetables, it is clear his appearance defies his knowledge. This ...

Fermentation may seem to some like a newer food trend but actually, many of the things we have been eating for ages involve fermentation - just think of cocoa, coffee and bread, or beer and wine. The ...

Vegetable fermentation transforms ordinary produce into tangy, probiotic-rich foods that last for months. The process relies on beneficial bacteria naturally present on vegetables, which multiply in ...

Fermentation is an easy, healthy way to preserve fresh vegetables. GREAT BARRINGTON — A curious collection of jars sits atop a small bookcase in Michelle Kaplan's loft apartment, each containing ...

Home cooks are clamoring to learn about fermentation, canning and pickling. These three methods of preserving are part of a back-to-the-future food movement, emphasizing local and sustainable ...

The basic recipe for fermented garlic paste comes from this fantastic book, aptly-named Fermented Vegetables. Basically, you ...

To make roasted chicken-wing garum, like they do in Noma’s fermentation lab, you need to make a fermentation chamber, cook for hours, and then let your mixture sit for four weeks. Their miso with ...

One of the oldest food preparation techniques known to man is back. At a recent Science on Tap event at National Mechanics restaurant in Philadelphia, scientists and interested participants gathered ...

Unlike store-bought pickles, which are often vinegar-based to create that acidic tang, the lacto-fermentation process uses salt to draw out waters stored in vegetables, creating a natural brine in ...