Mara King, director of fermentation for the Wolf’s Tailor, Brutø, and Hey Kiddo, shares how to create the perfect pickle. Lacto-fermentation, a bacteria-based method of creating basic pickles, kimchi, ...

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 ...

Kenny Coogan: [00:00:00] Home fermentation is great in the fall, but also year round. What are some of your favorite vegetables to ferment? Sandor Ellix Katz: You can ferment anything you want at home ...

Why sauerkraut supports digestion and how to ferment vegetables. ‘Not Gonna Happen’: Lawmakers Shrug Off Pay Freeze Georgia ...

The sauerkraut will keep for several months in a covered jar in the refrigerator, ready to pile onto brats and simmer with ...

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 ...

Fermented foods and beverages, such as kombucha, sauerkraut, kimchi, and pickled vegetables, are not only delicious but also packed with beneficial probiotics that promote a healthy gut biome. With ...

PORT TOWNSEND — The basics of naturally fermenting vegetables at a local farm is the topic of tonight’s online First Friday Speaker Series lecture. The program, part of “The Art of Making” series ...

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 ...