Fermentation is an ancient preservation method that not only extends the shelf life of food but also enhances its flavor and ...

The vegetables are coming on strong, the markets are overflowing and farm stands glow with the colors of summer produce. It's time to pickle. A fermented pickle is the Other Pickle: not vinegar-based.

If you're harvesting lemon cucumbers you're probably already a fan of the mild, tender flavor of this lemon-sized, yellowish cucumber cultivar. Packed with vitamins, nutrients and antioxidants, lemon ...

Fermented foods are delicious and contain "good" microbes that support gut health. David Zilber, chef and fermentation expert, has a constant rotation of ferments in his fridge. Zilber loves having ...

Kimchi is prepared with salted, pickled and fermented vegetables. It originally was made in large earthenware containers buried in the ground to regulate temperature and the fermentation process. To ...

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 ...