Come to the Saratoga Farmers’ Market today for a demonstration on making sauerkraut and see how easy it is to ferment food at home. Fermenting foods in your kitchen is easy, involving as little as two ...

BUBBLING OVER: Making fermented foods at home is a simple process that implements very basic ingredients. Fresh vegetables, salt and water are the key elements, says Lars Peterson, owner of Fermenti, ...

Like many winemakers, Mitch Black scrambled to find a place to store his wine last year when the largest grape crop in California history unleashed a flood of wine. Companies that make wooden barrels ...

The fermented spicy cabbage known as kimchi is a staple of Korean cuisine, traditionally made in earthenware vessels known as onggi. These days most Korean households have kimchi refrigerators for ...

ASHEVILLE, N.C. (AP) - Salt, water and time. The rest is up to the microbes. That’s the formula behind lactic acid fermentation, in which yeasts and bacteria convert starches or sugars into lactic ...

I want to start fermenting my harvests. How much salt should I use to make sure my fermented vegetables are safe to eat? And what’s the best container to use for fermentation projects? Traditionally, ...

Salt, water and time. The rest is up to the microbes. That's the formula behind lactic acid fermentation, in which yeasts and bacteria convert starches or sugars into lactic acid, yielding foods like ...

Health fads come and go in today's fast-paced world, but fermented foods have endured throughout history. These ancient staples, such as Japan's miso, Korea's kimchi, and India's curd, are teeming ...