“Fermenting Vegetables” by Kirsten and Christopher Shockey will inspire you to start making healthful and delicious fermented recipes a regular component of your meals. Even beginners can make their ...

Apple cinnamon fermented shrub is a delightful and tangy drink that combines the flavors of apple, cinnamon, vinegar, and ...

Fermentation 2.0 takes you beyond kimchi and sauerkraut, chasing bold tang in unexpected places. It's a playful dive into technique, culture, and kitchen science that keeps your palate curious. Ready ...

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 ...

In this phase, the yeast are doing all the work of turning your wort into beer. The yeast consume sugars in the wort, creating alcohol and CO2 in the process. The bubbling in the airlock is caused by ...

Harvesting garlic scapes, the tender stems produced before the bulb matures, is great way to encourage bulb growth and can add a tasty green to your diet. This is a strong, concentrated condiment, ...

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.

Fermented foods permeate our pantries, our refrigerators and our menus. They’re a part of our meals every day. Consider beer, wine, chocolate, cheese, but also pickles, vinegar, sourdough bread, ...