Vegetable fermentation transforms ordinary produce into tangy, probiotic-rich foods that last for months. The process relies ...

The Science Behind Mama's Microbe Madness Let's get real about what's actually happening inside those jars lining your ...

Two ingredients will change your life: cabbage and salt. Nervous novices and fervent fermentistas can read “Fermented Vegetables” by Kirsten and Christopher Shockey (375 pages, Storey Publishing, ...

Harvesting garlic scapes, the tender stems produced before the bulb matures, is great way to encourage bulb growth and can add a tasty green to your diet. This is a strong, concentrated condiment, ...

Whether you buy it or make your own, it’s great to see the power of unpasteurised miso used as a starter for fermenting ...

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 ...

A Mason jar sits on my kitchen counter. Stuffed with shredded cabbage, the contents look like any jar you might find on a supermarket shelf. But what's inside is alive. When I loosen the lid, the ...

PHILADELPHIA (WPVI) -- Time now for The Dish and today we're making the traditional Korean side dish: kimchi. It's a fermented vegetable dish that can take days to make, but the chef/owner of ...

Fermented foods permeate our pantries, our refrigerators and our menus. They’re a part of our meals every day. Consider beer, wine, chocolate, cheese, but also pickles, vinegar, sourdough bread, ...