Straight talk: You need to ferment your salsa. I could explain, over a lot of words, how it intensifies the tomatoes, and how the fermented peppers add a depth of umami that balances the salt and acid ...

Both techniques make food sour and tangy, but they're not the same. Christopher Testani If you've used the terms "pickling" and "fermenting" interchangeably, you're not alone. These two techniques are ...

Cabbages, glass jars and pre-portioned piles of seasoning lined the counter at Chez Alaska Cooking School, but the most noticeable thing in the room was the smell. Friday night, during Fermentation ...

CONCORD — At a recent class on fermentation at Verrill Farm, we learned about bacteria, gases, acidity, salt brine, burping, bad fuzz, fizz, mold, and rot. Yes, the relevant vocabulary for the process ...

The hallmark taste of fermented food and drink is unmistakable. For all the funky, sour flavors and textures that fermentation imparts, what's equally definitive are the holistic benefits associated ...

For cooks, keeping the flavor and freshness of a harvest—and storing it for later use—has given fermented foods a major role in many cuisines. The process of fermentation, an ancient food preservation ...

Fermentation has become a fun and healthy hobby for me. To start your own fermentation kitchen, there are five basic items you need. I ordered all of mine from Amazon for less than $50. 1. Wide mouth ...

Half-sour pickles get their tangy flavor (and probiotics) from fermentation, not vinegar. April McGreger is an award-winning food preserver who has garnered national recognition and 13 Good Food ...

How Fermented, Pickles , Can Improve Your Health. 'Time' recently offered readers a guide to fermented pickles and how to get ...

Kimchi represents fermented food culture at its simplest and most effective. Twenty-four hours of preparation transform ...