Fermenting your own sauerkraut at home is simple. All you need is cabbage, salt, water, and time. Just remember to check on ...

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 ...

This video shows how I ferment the Jerusalem artichoke root to make an amazing taste sensation and to help preserve this ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. It’s very likely that your fridge has never been fuller than it is right now. Sure, you’re going to the ...

Gut microbiota is essential to induction and activity of adaptive and innate immune responses. Dysbiosis causes an imbalance of pathogenic and commensal bacteria in the gut, producing microbial ...

Putney - In many countries, neighbors come together to harvest and process the fruits and vegetables of their labors. This tradition is alive and well in the hills of Vermont. There's a neighborhood ...

This story was originally published on Saveur. There’s a reason chef Cortney Burns of “A Living Larder” has a basement filled wall to wall with jars. The art of fermenting vegetables is as simple as ...

To two local entrepreneurs, all vegetables are beautiful. That’s why Vanessa Bakken and Vanessa Walsten spend hours chopping, peeling and dicing all the “ugly” vegetables they can get their hands on ...

Fermented foods and beverages, such as kombucha, sauerkraut, kimchi, and pickled vegetables, are not only delicious but also ...

Fermentation is a real culinary trend these days, with foods prepared this way becoming a staple in more and more kitchens. It’s no wonder why. First, strong-flavored fermented foods are delicious.

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 ...

I'm in a crowded commercial kitchen, and everywhere I look I see bottles of colorful drinks and jars holding faded vegetables suspended in brine. The smell of fermented cabbage permeates the room. I ...