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 ...

Join Anne of All Trades on a journey of creating a unique fermented hot sauce using farm-fresh Ghost peppers from her organic ...

Fermented drinks like kombucha, kefir, and amazake contain live bacteria and other compounds that may help support gut health ...

Wild Fermentation (Chelsea Green Publishing, 2003) by Sandor Ellix Katz explores the variety of dishes that can be made via fermentation. This excerpt comes from chapter 9, “Fermented-Grain Porridges ...

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.

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, ...

Between fad diets, workout routines and an ever-growing list of supplements, Americans are looking for the best way to take control of their health. Registered Dietician Laura Buxenbaum, of the Dairy ...

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 ...

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 ...