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, ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. It’s very likely that your fridge has never been fuller than it is right now. Sure, you’re going to the ...

Lacto-fermentation is a precise art, yet it's still beginner- and budget-friendly. It doesn't require much more than produce (including vegetable scraps), salt, and time. While all bacteria growth is ...

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 hallmark taste of fermented food and drink is unmistakable. For all the funky, sour flavors and textures that fermentation imparts, what's equally definitive are the holistic benefits associated ...

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 ...

Lacto-fermentation might sound like an esoteric term for turning milk into alcohol, but, in fact, it is an ancient method for preserving vegetables that not only boosts their nutritional value, but ...

I love fermented foods. I love that you can leave something out on the counter, in the refrigerator — forget about it, even — and it just gets better. But why do some foods improve with age, while ...

PORT TOWNSEND — The basics of naturally fermenting vegetables at a local farm is the topic of tonight’s online First Friday Speaker Series lecture. The program, part of “The Art of Making” series ...

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 ...