This video gives a quick explanation on how to use a recycled pickle jar for lacto fermentation purposes with an example of ...

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

This video shows how I ferment the Jerusalem artichoke root to make an amazing taste sensation and to help preserve this ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

SEATTLE — Although uncommon in the United States, fermented beans and grains are popular foods in many other countries. Co-author of new fermentation guide Miso, Tempeh, Natto & Other Tasty Ferments, ...

The act of fermentation usually increases the digestibility of the food, breaking it into smaller pieces, which our bodies ...

Jason Michael Thomas, Urban AG Indy joined us today to talk all things fruit preservation while making mulberry jam and lacto-fermenting cherries. He says the most natural way to jam is to plant fruit ...

In a series of science workshops at the North Carolina Museum of Natural Sciences, scientists and chefs taught K-12 teachers ...

Fermentation is a real culinary trend these days, with foods prepared this way becoming a staple in more and more kitchens. It’s no wonder why. First, strong-flavored fermented foods are delicious.

Humans have been tinkering with ways to ferment milk into more shelf-stable products like kefir, cheese, and yogurt for thousands of years. Today, even though most commercially produced yogurt depends ...

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 ...