Vegetable fermentation transforms ordinary produce into tangy, probiotic-rich foods that last for months. The process relies ...

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.

The Science Behind Mama's Microbe Madness Let's get real about what's actually happening inside those jars lining your ...

Fermentation is nothing new; it's been employed in food and beverage production for centuries — used to make bread and cheese, preserve fruits and vegetables, and craft wine and beer, it's an art form ...

The act of fermentation usually increases the digestibility of the food, breaking it into smaller pieces, which our bodies ...

Turşu suyu, or Turkish pickle juice, is a tangy, salty, and often spicy drink made from the brine of pickled beets, carrots, ...