Lacto-fermentation is a healthful process that pre-digests food and introduces naturally occurring probiotics into your diet. To ferment vegetables, you need liquid for an anaerobic environment, salt, ...

Kenny Coogan: [00:00:00] Home fermentation is great in the fall, but also year round. What are some of your favorite vegetables to ferment? Sandor Ellix Katz: You can ferment anything you want at home ...

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 ...

CONCORD — At a recent class on fermentation at Verrill Farm, we learned about bacteria, gases, acidity, salt brine, burping, bad fuzz, fizz, mold, and rot. Yes, the relevant vocabulary for the process ...

A workshop about fermenting vegetables is open for participants this weekend at Meacham Urban Farm. Austin Durant, author of “Fearless Fermenting” will lead the instruction about how to use create the ...

HONOLULU (KHON2) — Living healthy is becoming easier and easier as more and more ancient wisdom begins seeping from our past. And with springtime just around the corner, it’s the perfect moment to ...

Lacto-fermentation might sound like an esoteric term for turning milk into alcohol, but, in fact, it is an ancient method for preserving vegetables that not only boosts their nutritional value, but ...

This tangy ferment will make the most of green tomatoes. Make a Georgian-style fermented tomatoes recipe with salt pressing for a gorgeous and delicious addition to a charcuterie board. We absolutely ...

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 ...

Putney - In many countries, neighbors come together to harvest and process the fruits and vegetables of their labors. This tradition is alive and well in the hills of Vermont. There's a neighborhood ...

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 ...