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

This tangy ferment will make the most of green tomatoes. Make a Georgian-style fermented tomatoes recipe with salt pressing for a gorgeous and delicious addition to a charcuterie board. We absolutely ...

In the days before refrigerators, chemical preservatives, and fossil-fueled transportation, starving to death in the winter was a much more pervasive fear. Fermentation first arose more than 10,000 ...

Sauerkraut is one of the easiest ways to preserve a large quantity of cabbage, and can be ready to eat in about a week. Scale this recipe up and down as desired for the quantity of sauerkraut desired, ...

Fermented foods are fashionable – kimchi, kefir, kombucha – they're all having a moment, many thousands of years on from where they were first produced. But how much do you know about how they're made ...

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 ...

Dips welcome fresh vegetables during the growing season, not just raw dippers straight from the garden but also mix-ins, like cucumbers in tzatziki and layers of alliums in onion dip. In winter, the ...

Cabbage is the ultimate British vegetable. It is widely cultivated across the country, and different varieties are at their ...

Salt, water and time. The rest is up to the microbes. That's the formula behind lactic acid fermentation, in which yeasts and bacteria convert starches or sugars into lactic acid, yielding foods like ...