Half-sour pickles get their tangy flavor (and probiotics) from fermentation, not vinegar. April McGreger is an award-winning food preserver who has garnered national recognition and 13 Good Food ...

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 ...

Fermentation weights are the tool that keeps them under. They are typically made of glass, ceramic, or other nonreactive materials that can be placed in a jar to hold down fermented vegetables beneath ...