Add Yahoo as a preferred source to see more of our stories on Google. The bounty of crisp, bright vegetables at the farmer’s market or in your garden makes it easy to feel inspired to jump into the ...

A mason jar packed with cultured or fermented vegetables at your local urban provisions shop will likely set you back $10 to $15. Given that the time and materials involved are no more than five ...

Fermentation may seem to some like a newer food trend but actually, many of the things we have been eating for ages involve fermentation - just think of cocoa, coffee and bread, or beer and wine. The ...

On first glance, you may not believe Andy Reed knows anything about eating healthy. But, after listening to him talk about fermenting vegetables, it is clear his appearance defies his knowledge. This ...

If you’re like me—and I know I am—then you have spent a non-zero amount of time during this pandemic feeling like your productivity is swirling down the proverbial toilet. Early in the quarantine era ...

Fermented foods provide probiotics that support digestion, gut bacteria balance, and immune function.

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 ...

Why eat fermented foods? Fermented fare is quite literally alive with both flavor and nutrition. Start making fermented foods at home. Fermented foods and drinks are quite literally alive with flavor ...

Let's get down to business: gut health edition.

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 ...

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 ...

Two ingredients will change your life: cabbage and salt. Nervous novices and fervent fermentistas can read “Fermented Vegetables” by Kirsten and Christopher Shockey (375 pages, Storey Publishing, ...