This video explains lacto-fermentation the process (as seen in yogurt, kimchi, and sauerkraut) in which microorganisms ...

These Fermented Pickles are naturally tangy, crisp, and full of classic deli-style flavor without a drop of vinegar. Made with fresh cucumbers, garlic, dill, dill flowers, bay leaves, and grape leaves ...

The summer heat will make this a perfect time to knock out a rich, thick mustard perfectly suited to your tastes. Amanda Blum is a freelancer who writes about smart home technology, gardening, and ...

You can make a traditionally cooked cranberry sauce for your holiday table—but why not take it to the next level? You can turn it into a probiotic-rich condiment that supports your gut health and ...

Home-fermented foods are great– they’re healthier, more flavourful, and cheaper than store-bought alternatives. What they aren’t is convenient: you need to prep a big batch of veggies, let it sit, and ...

Hot pepper season is on. It is time to preserve the red, yellow, green, small, large, mild or hot peppers that have been growing in the garden all summer. These tips will help turn your peppers, ...

A longtime traditional favorite and unwavering companion to your favorite sandwich, pickles are chock-full of crunchy, briny deliciousness. And, as it turns out, this old school deli food might be ...

The list of fermented food in our lives is staggering: bread, coffee, pickles, beer, cheese, yogurt and soy sauce are all transformed at some point during their production process by microscopic ...

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 ...