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 ...

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 ...

Fermenting food is a process, and it all begins with the right vessel. Food & Wine / Amazon Fermentation requires very little equipment to get started, but a crock or a jar is essential.

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 ...

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 ...

Ferment garlic for a flavorful preservation that won’t take up space in your freezer. Sanitize all of your equipment by submerging it in boiling water for a few minutes and then allowing it to cool to ...

Half-sour pickles get their tangy flavor (and probiotics) from fermentation, not vinegar. April McGreger is an award-winning food preserver who has garnered national recognition and 13 Good Food ...

Skip vinegar and venture into fermentation with these tangy full-sour pickles. April McGreger is an award-winning food preserver who has garnered national recognition and 13 Good Food Awards for her ...