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 ...

It’s very likely that your fridge has never been fuller than it is right now. Sure, you’re going to the grocery store less, but you’re buying more when you would on a typical shopping trip. Most ...

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 ...

The proposition sounds a little dubious: Leave some vegetables in a jar on your counter. Just leave them there. For weeks. Then eat them. It's perfectly safe, say the pickling enthusiasts. They're ...

Kenny Coogan: [00:00:00] Home fermentation is great in the fall, but also year round. What are some of your favorite vegetables to ferment? Sandor Ellix Katz: You can ferment anything you want at home ...

Often confused with pickling, fermentation uses salt water to preserve such vegetables as cabbage, olives and cucumbers. “Pickling is done with vinegar,” explains Jenny Qaqundah, an herbalist, ...

It is easy to be intimidated by kimchi. Sit down at most any Korean restaurant and you will likely be greeted by an array of spicy pickled vegetables, some so unfamiliar in taste that you can’t ...

Oranges and lemons, the bells of St. Clement’s – anything can be fermented if you try hard enough. But why, and how? A means of preserving food that predates refrigeration by millennia, fermentation ...

This story was originally published on Saveur. There’s a reason chef Cortney Burns of “A Living Larder” has a basement filled wall to wall with jars. The art of fermenting vegetables is as simple as ...

This is part of the "Get picklin': 35+ easy ways to get your pickle on" collection See all stories. 1 / 12Sauerkraut with heirloom carrots: A crucial first step is to source quality, organic produce ...