Both techniques make food sour and tangy, but they're not the same. Christopher Testani If you've used the terms "pickling" and "fermenting" interchangeably, you're not alone. These two techniques are ...

Sauerkraut. Kimchi. Kosher dills. Are they fermented or are they pickled? What's the difference anyway? For the official definition we defer to Sandor Katz, pickling guru and author of "Wild ...

Both fermenting and pickling are ancient food preservation techniques. The confusion arises because the categories actually overlap with each other. Some fermented foods are pickled, and some pickles ...

We’re in the midst of pickle-making season, so now would be a good time to put up a batch or two. Or 20! The two basic styles of pickles are fresh pack and cured. In both styles, acid is the key to ...

Kirby cucumbers make for the best dill pickles. Combine them with a brine and fresh dill, cool, and store them in the fridge for up to two months.

You can stretch the contents of your fridge, save wilted fruits and vegetables, and make something that lasts for months — especially important now. This story originally appeared on The Nosher.

What does the current trend for pickling have to do with being born? Recent scientific thinking suggests that passing through the mother's birth canal is a crucial stage in laying down a person's gut ...

Learn to ferment local ingredients for gut health and zero-waste living at workshops popping up around NCR. Workshops offer hands-on experiences that blend science, tradition, and creativity (Pic: ...