Fermented garlic and honey is one of the most well known herbal remedies! It has roots in traditional medicine as a wellness staple along with culinary practices that date back centuries. Fermentation ...

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.

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 ...

Sauerkraut is fermented cabbage, but no alcohol is produced. During this non-alcoholic type of fermentation, harmless bacteria soften and break down the cabbage, releasing acid in the process. This ...

Fermented foods are packed with amazing health benefits, especially for gut health. Adding fermented food recipes to your diet is a great way to boost your intake of probiotic foods, which are known ...

Want to get involved in the fermented food trend? Try these simple instructions for how to make kimchi, aka Korean pickle. Quarter the cabbage and remove the core. Salt the leaves and place in a large ...

Harvesting garlic scapes, the tender stems produced before the bulb matures, is great way to encourage bulb growth and can add a tasty green to your diet. This is a strong, concentrated condiment, ...

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, ...

Sébastien Bureau and David Côté. Robert Rose (Firefly, dist.), $24.95 trade paper (208p) ISBN 978-0-7788-0593-9 Côté (RawEssence), co-founder of Rise Kombucha, and Bureau, a food scientist who headed ...