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 ...

There's something quietly satisfying about opening your fridge in January and pulling out a jar of tangy carrots or bright, ...

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 ...

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 ...

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 ...

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I remember standing in the kitchen with my mum, lining up jars of pickles on the table, ready to be sealed and carried ...

Fermented foods are said to be the healthiest in the world. According to some sources, the earliest recorded history of fermentation dates as far back as 6000 B.C. There were many reasons for these ...

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 ...

Fermentation is an easy, healthy way to preserve fresh vegetables. GREAT BARRINGTON — A curious collection of jars sits atop a small bookcase in Michelle Kaplan's loft apartment, each containing ...

A traditional technique, fermenting vegetables with salt can help prepare vegetables for flavorful fermentation. Removing water from vegetables you intend to ferment may seem counterintuitive if you ...

Food scientists have mapped and characterized microbial populations in a vegetable fermentation facility and report that its microbiome was distinct between production and fermentation areas and that ...