Wild Fermentation (Chelsea Green Publishing, 2003) by Sandor Ellix Katz explores the variety of dishes that can be made via fermentation. This excerpt comes from chapter 9, “Fermented-Grain Porridges ...

One of the oldest food preparation techniques known to man is back. At a recent Science on Tap event at National Mechanics restaurant in Philadelphia, scientists and interested participants gathered ...

Inspired by his Southern childhood, Kevin West presents 220 sweet and savory recipes for jams, pickles, cocktails and more in Saving the Season (Knopf, 2013). From the novice to the professional, ...

Eating fermented foods can deliver more than just physical benefits — they might have a surprising effect on your mental ...

Fermented drinks like kombucha, kefir, and amazake contain live bacteria and other compounds that may help support gut health ...

From tangy kefir to savory tempeh and fizzy kombucha, these probiotic-rich dishes bring bold flavors to every bite. This creamy, nutrient-packed breakfast is as easy to make as it is delicious. Rolled ...

The Thanksgiving table doesn’t leave a ton of room for real innovation if you’re sticking to the classics. What I feel the spread often lacks is hits of brightness and slaps of deep flavor amongst the ...

Sauerkraut is one of the most common fermented foods. It’s traditionally made only with cabbage, caraway seeds, and salt, but you can also add other fruits or vegetables, such as carrots or apples.

Fermented garlic and honey is one of the most well known herbal remedies! It has roots in traditional medicine as a wellness ...

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 ...

Move over, sauerkraut and kimchi, and make room on the shelf for curtido: a pickled cabbage slaw that hails from El Salvador. It’s so delicious that I included recipes for both an Eight-Hour Curtido ...