Fermenting your own sauerkraut at home is simple. All you need is cabbage, salt, water, and time. Just remember to check on it daily.

Fermenting food at home is easy, inexpensive, and incredibly rewarding. Start with simple staples like cabbage, cucumbers, carrots, beets, and garlic, and you’ll soon have a fridge full of flavorful, ...

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 ...

Cabbages, glass jars and pre-portioned piles of seasoning lined the counter at Chez Alaska Cooking School, but the most noticeable thing in the room was the smell. Friday night, during Fermentation ...

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.

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 ...

If you’re like me—and I know I am—then you have spent a non-zero amount of time during this pandemic feeling like your productivity is swirling down the proverbial toilet. Early in the quarantine era ...

The summer heat will make this a perfect time to knock out a rich, thick mustard perfectly suited to your tastes. Making your own mustard is really as simple as blitzing mustard seeds with a ...

Fermentation is bringing savory, complex, and sustainable flavors to the world of cocktails. From miso syrups to ...

The first time I tasted kombucha was in 2010, at a Whole Foods in San Francisco. As I drank the ice-cold bottle of GT’s Multi-Green, I was surprised by how familiar it was: Its sharpness reminded me ...