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 ...

In the days before refrigerators, chemical preservatives, and fossil-fueled transportation, starving to death in the winter was a much more pervasive fear. Fermentation first arose more than 10,000 ...

Mara King, director of fermentation for the Wolf’s Tailor, Brutø, and Hey Kiddo, shares how to create the perfect pickle. Lacto-fermentation, a bacteria-based method of creating basic pickles, kimchi, ...

This story was originally published on Saveur. There’s a reason chef Cortney Burns of “A Living Larder” has a basement filled wall to wall with jars. The art of fermenting vegetables is as simple as ...

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 ...

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 ...

The proposition sounds a little dubious: Leave some vegetables in a jar on your counter. Just leave them there. For weeks. Then eat them. It’s perfectly safe, say the pickling enthusiasts. They’re ...

You might be familiar with the crunchy, tangy taste of store-bought pickles, but there’s something incredibly satisfying about making your own fermented pickles at home. The process is simple, ...

Putney - In many countries, neighbors come together to harvest and process the fruits and vegetables of their labors. This tradition is alive and well in the hills of Vermont. There's a neighborhood ...

The bounty of crisp, bright vegetables at the farmer’s market or in your garden makes it easy to feel inspired to jump into the kitchen. Fermenting veggies is healthy, easy, and delicious, but it also ...

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 ...