Fermentation is an ancient preservation method that not only extends the shelf life of food but also enhances its flavor and nutritional benefits. These fermented cucumbers develop a tangy, mild ...

This post was updated Oct. 27 at 8:47 p.m. Since childhood, I’ve always loved a nice, crisp dill pickle. This love is well-documented: on my bedside table at home sits a framed picture of ...

Humans have been growing and eating cabbage for thousands of years, and we learned to ferment foods to better preserve them thousands of years before that. It's hardly a surprise that fermented ...

Fermented foods are delicious and contain "good" microbes that support gut health. David Zilber, chef and fermentation expert, has a constant rotation of ferments in his fridge. Zilber loves having ...

Medically reviewed by Barbie Cervoni, RD Fermented foods like yogurt, kefir, and sauerkraut are sources of probiotics that ...

The vegetables are coming on strong, the markets are overflowing and farm stands glow with the colors of summer produce. It's time to pickle. A fermented pickle is the Other Pickle: not vinegar-based.

Many cucumber salads are dressed with some combination of salt, acidity (such as vinegar or lemon juice) and something tangy and creamy. This recipe skips the first step of salting by instead ...

Gut microbiota is essential to induction and activity of adaptive and innate immune responses. Dysbiosis causes an imbalance of pathogenic and commensal bacteria in the gut, producing microbial ...