Vegetable fermentation transforms ordinary produce into tangy, probiotic-rich foods that last for months. The process relies on beneficial bacteria naturally present on vegetables, which multiply in ...

Cabbages, glass jars and pre-portioned piles of seasoning lined the counter at Chez Alaska Cooking School, but the most noticeable thing in the room was the smell. Friday night, during Fermentation ...

Ferment garlic for a flavorful preservation that won’t take up space in your freezer. Sanitize all of your equipment by submerging it in boiling water for a few minutes and then allowing it to cool to ...

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

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 ...

If you’re a fan of all things salty and briney, pickles and capers are just the beginning—do not overlook sauerkraut. If you’re new to this delicious fermented food, you might be wondering how to eat ...

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 ...

Two home cooks have used social media to showcase their paocai, Szechuan pickles that are lacto-fermented in a water-sealed jar. The lacto-fermentation process creates a self-sustaining microbial ...