“Fermenting Vegetables” by Kirsten and Christopher Shockey will inspire you to start making healthful and delicious fermented recipes a regular component of your meals. Even beginners can make their ...

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, ...

With her new book, “Ferment Your Vegetables” (Quarto Publishing Group), Philly-based author Amanda Feifer helps familiarize today’s home cooks with an age-old food preservation method. Feifer contends ...

Fermentation inhibits the growth of harmful bacteria and supports the right kind of bacteria that produces the acid needed for fermentation. Even though fermentation is an easy process, it is ...

Lacto-fermentation is a healthful process that pre-digests food and introduces naturally occurring probiotics into your diet. To ferment vegetables, you need liquid for an anaerobic environment, salt, ...

For centuries, before we had the accessibility of freezers and canned goods, fermented foods were around to help preserve vegetables and keep them edible for longer. But fermentation is not only good ...

In a recent study published in the journal Foods, researchers in Sweden evaluated the bacterial diversity, richness, and composition of 47 commonly available fermented foods such as kimchi, kombucha, ...