Vegetable fermentation transforms ordinary produce into tangy, probiotic-rich foods that last for months. The process relies ...

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 ...

The Science Behind Mama's Microbe Madness Let's get real about what's actually happening inside those jars lining your ...

Yogurt is one of the most accessible fermented food options available. It is rich in probiotics that promote a healthy ...

CONCORD — At a recent class on fermentation at Verrill Farm, we learned about bacteria, gases, acidity, salt brine, burping, bad fuzz, fizz, mold, and rot. Yes, the relevant vocabulary for the process ...

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 ...

Author and fermenting expert Kirsten Shockey will visit the Clallam Bay and Forks libraries Monday to share tips and recipes for fermenting a variety of vegetables. The first “Food for Thought” ...

Harvesting garlic scapes, the tender stems produced before the bulb matures, is great way to encourage bulb growth and can add a tasty green to your diet. This is a strong, concentrated condiment, ...

Learn to make fermented food you’ll actually eat with these easy recipes for sauerkraut, (real) deli-style pickles, and salsa. The goal of any fermentation is to allow bacteria to run free – but you ...

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.

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 ...