A mason jar packed with cultured or fermented vegetables at your local urban provisions shop will likely set you back $10 to $15. Given that the time and materials involved are no more than five ...

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 ...

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 ...

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 ...

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

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 ...

Fermented foods are said to be the healthiest in the world. According to some sources, the earliest recorded history of fermentation dates as far back as 6000 B.C. There were many reasons for these ...

Food scientists have mapped and characterized microbial populations in a vegetable fermentation facility and report that its microbiome was distinct between production and fermentation areas and that ...

A recent study investigates the impact of lacto-fermented vegetables on gut health Regular consumption of lacto-fermented vegetables may promote probiotic bacteria in the gut and influence gut ...