How to ferment your Christmas leftovers for good gut health - IN FOCUS: With food waste soaring at this time of year, now is a good time to change the way we think about what we might once have thrown ...

In the days before refrigerators, chemical preservatives, and fossil-fueled transportation, starving to death in the winter was a much more pervasive fear. Fermentation first arose more than 10,000 ...

The bounty of crisp, bright vegetables at the farmer’s market or in your garden makes it easy to feel inspired to jump into the kitchen. Fermenting veggies is healthy, easy, and delicious, but it also ...

Fermented foods are now common in homes, boosting gut health and energy. Celebrities like Jessica Alba and Tom Brady use them for wellness. These foods add beneficial bacteria, aiding digestion and ...

Sauerkraut is one of the easiest ways to preserve a large quantity of cabbage, and can be ready to eat in about a week. Scale this recipe up and down as desired for the quantity of sauerkraut desired, ...

The proposition sounds a little dubious: Leave some vegetables in a jar on your counter. Just leave them there. For weeks. Then eat them. It’s perfectly safe, say the pickling enthusiasts. They’re ...

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, ...

Salt, water and time. The rest is up to the microbes. That's the formula behind lactic acid fermentation, in which yeasts and bacteria convert starches or sugars into lactic acid, yielding foods like ...