Walk down almost any grocery aisle these days and you'll spot jars of kimchi next to the regular pickles, kefir bottles ...

Ready for your next project while waiting for warmer temps? Try the edible experiment that's trendy these days: fermentation. Bringing the magic of fermentation to your kitchen is a fantastic way to ...

When I was growing up in the 80s and 90s, the word “fermented” prompted scrunched noses, sickly frowns and gagging. Synonyms might as well have been “putrid” or “gross” — conjuring old, decaying food ...

Add Yahoo as a preferred source to see more of our stories on Google. 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 ...

A traditional technique, fermenting vegetables with salt can help prepare vegetables for flavorful fermentation. Removing water from vegetables you intend to ferment may seem counterintuitive if you ...

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 ...

If you’re like me—and I know I am—then you have spent a non-zero amount of time during this pandemic feeling like your productivity is swirling down the proverbial toilet. Early in the quarantine era ...

The proposition sounds a little dubious: Leave some vegetables in a jar on your counter. Just leave them there. For weeks. Then eat them. It's perfectly safe, say the pickling enthusiasts. They're ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. A good pickle is a very pleasing thing, but ...