In the span of a few weeks, I’ve gone from someone who hates eating leftovers to someone who feels immense gratitude when I have leftovers in my fridge. In the past, I’d always wind up throwing ...

Depending on your Internet prowess, your social media connections and your inbox, you may have noticed the last few years have brought about a number of new products for fermentation — more ...

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 ...

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 ...

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 ...

Fermented foods and beverages, such as kombucha, sauerkraut, kimchi, and pickled vegetables, are not only delicious but also ...