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 ...

Ready for your next project while waiting for warmer temps? Try the edible experiment that's trendy these days: fermentation. Bringing the magic of fermentation to your kitchen is a fantastic way to ...

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You might be familiar with the crunchy, tangy taste of store-bought pickles, but there’s something incredibly satisfying about making your own fermented pickles at home. The process is simple, ...

Sauerkraut is one of the easiest ways to preserve a large quantity of cabbage, and can be ready to eat in about a week. Scale this recipe up and down as desired for the quantity of sauerkraut desired, ...

As featured in "The Rise," Samuelsson's recipe for Baked Sweet Potatoes with Garlic-Fermented Shrimp Butter is in honor of David Zilber, former head of the Noma Fermentation Lab in Copenhagen. This ...

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...

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 ...