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

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 ...

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

The act of fermentation usually increases the digestibility of the food, breaking it into smaller pieces, which our bodies ...

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.

For cooks, keeping the flavor and freshness of a harvest—and storing it for later use—has given fermented foods a major role in many cuisines. The process of fermentation, an ancient food preservation ...

Why sauerkraut supports digestion and how to ferment vegetables. Pakistan confronts a new reality: It may have lost the ...

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 ...

Kimchi is a fermented Korean dish made from cabbage, garlic and other spices, and vegetables. The clinic says it can also ... "So having those lactobacillus organisms is beneficial to not only making ...

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 ...