Vegetable fermentation transforms ordinary produce into tangy, probiotic-rich foods that last for months. The process relies ...

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 ...

When you think of probiotics, yogurt comes to mind first. And for good reason, it’s been the poster child for gut-friendly ...

Fermenting fruits and vegetables allow desirable microbial growth and enzymatic change of parts of each food. Sound interesting? You may already enjoy commercially fermented foods such as sauerkraut ...

Gut microbiota is essential to induction and activity of adaptive and innate immune responses. Dysbiosis causes an imbalance of pathogenic and commensal bacteria in the gut, producing microbial ...

To make roasted chicken-wing garum, like they do in Noma’s fermentation lab, you need to make a fermentation chamber, cook for hours, and then let your mixture sit for four weeks. Their miso with ...

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 ...

Fermentation is a real culinary trend these days, with foods prepared this way becoming a staple in more and more kitchens. It’s no wonder why. First, strong-flavored fermented foods are delicious.

An intriguing new study by researchers in Europe suggests that coronavirus disease 2019 (COVID-19) mortality rates are likely to be lower in countries where diets are rich in fermented vegetables.

PORT TOWNSEND — The basics of naturally fermenting vegetables at a local farm is the topic of tonight’s online First Friday Speaker Series lecture. The program, part of “The Art of Making” series ...

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 ...