One of the oldest food preparation techniques known to man is back. At a recent Science on Tap event at National Mechanics restaurant in Philadelphia, scientists and interested participants gathered ...

Join Anne of All Trades on a journey of creating a unique fermented hot sauce using farm-fresh Ghost peppers from her organic ...

The basic recipe for fermented garlic paste comes from this fantastic book, aptly-named Fermented Vegetables. Basically, you ...

Inspired by his Southern childhood, Kevin West presents 220 sweet and savory recipes for jams, pickles, cocktails and more in Saving the Season (Knopf, 2013). From the novice to the professional, ...

“Fermenting Vegetables” by Kirsten and Christopher Shockey will inspire you to start making healthful and delicious fermented recipes a regular component of your meals. Even beginners can make their ...

Between fad diets, workout routines and an ever-growing list of supplements, Americans are looking for the best way to take control of their health. Registered Dietician Laura Buxenbaum, of the Dairy ...

Sauerkraut is one of the most common fermented foods. It’s traditionally made only with cabbage, caraway seeds, and salt, but you can also add other fruits or vegetables, such as carrots or apples.

Fermented drinks like kombucha, kefir, and amazake contain live bacteria and other compounds that may help support gut health ...

PRESERVING THE HARVEST: A simple mixture of fresh vegetables, salt and time can yield delicious fermented results. The kitchen of Janelle Lucido-Conate’s West Asheville home is literally bubbling with ...