One of the oldest food preparation techniques known to man is back. At a recent Science on Tap event at National Mechanics restaurant in Philadelphia, scientists and interested participants gathered ...

Inspired by his Southern childhood, Kevin West presents 220 sweet and savory recipes for jams, pickles, cocktails and more in Saving the Season (Knopf, 2013). From the novice to the professional, ...

“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 ...

Sauerkraut is one of the most common fermented foods. It’s traditionally made only with cabbage, caraway seeds, and salt, but you can also add other fruits or vegetables, such as carrots or apples.

PRESERVING THE HARVEST: A simple mixture of fresh vegetables, salt and time can yield delicious fermented results. The kitchen of Janelle Lucido-Conate’s West Asheville home is literally bubbling with ...

Gochujang is a deep red Korean fermented paste that combines spiciness, sweetness and umami and is already a part of many ...

While writing my book, Our Fermented Lives: A History of How Fermentation Has Shaped Cultures and Communities, I took a deep dive into my bookshelf, drawing inspiration and knowledge from the best of ...