The basic recipe for fermented garlic paste comes from this fantastic book, aptly-named Fermented Vegetables. Basically, you peel a lot of garlic then blend it up into a paste. You add salt, which is ...

The foods she made every fall turn out to be smarter than anyone realized.

This tangy ferment will make the most of green tomatoes. Make a Georgian-style fermented tomatoes recipe with salt pressing for a gorgeous and delicious addition to a charcuterie board. We absolutely ...

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 ...

This recipe for preserving peppers uses the three most common chiles in Southwestern cooking, and it’s wonderfully convenient to have on hand whenever you make chili; the flavorful chile peppers, ...

For centuries, before we had the accessibility of freezers and canned goods, fermented foods were around to help preserve vegetables and keep them edible for longer. But fermentation is not only good ...

Any fermented food can be made either at home or commercially. However, keep in mind that the length of time a food is fermented determines the amount of probiotics formed. For instance, commercially ...

Nenad Naumovski consults to number of primary food producers including farmers and fresh food business. Jesse Beasley, Kate Howell, Nathan M D'Cunha, and Senaka Ranadheera do not work for, consult, ...