Cabbage is the backbone of many humble dishes, from fermented kimchi and sauerkraut to crunchy coleslaw and refreshing salads ...

Combining the sauerkraut with the pork is the key. The sourness balances out the fat, enhancing the taste of the dish. Many ...

Kimchi represents fermented food culture at its simplest and most effective. Twenty-four hours of preparation transform ...

With her new book, “Ferment Your Vegetables” (Quarto Publishing Group), Philly-based author Amanda Feifer helps familiarize today’s home cooks with an age-old food preservation method. Feifer contends ...

Breakthroughs, discoveries, and DIY tips sent every weekday. Terms of Service and Privacy Policy. “Will the cake stand hold five pounds of cabbage?” These are the ...

Vegetable fermentation transforms ordinary produce into tangy, probiotic-rich foods that last for months. The process relies on beneficial bacteria naturally present on vegetables, which multiply in ...

On first glance, you may not believe Andy Reed knows anything about eating healthy. But, after listening to him talk about fermenting vegetables, it is clear his appearance defies his knowledge. This ...

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 ...

Developed in professional kitchens and refined over years of chef-led development, symplicity.® was created to bring fermented vegetables into everyday cooking. Founded by chef Neil Rankin and ...

While writing my book, Our Fermented Lives: A History of How Fermentation Has Shaped Cultures and Communities, I took a deep dive into my bookshelf, drawing inspiration and knowledge from the best of ...