Fermenting food is a process, and it all begins with the right vessel. Food & Wine / Amazon Fermentation requires very little equipment to get started, but a crock or a jar is essential.

Learn to make fermented food you’ll actually eat with these easy recipes for sauerkraut, (real) deli-style pickles, and salsa. The goal of any fermentation is to allow bacteria to run free – but you ...

Fermentation is an old way of preserving your harvest. Got too many beans? Whack ’em in some salt. Surplus of cabbage? Brine it. These days though, most of us aren’t subsistence farmers, so why bother ...

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 ...

An age-old technique transforms vegetables and spices into a popular condiment with a zesty, funky taste. The key? Nurturing the right community... How hardworking microbes ferment cabbage into kimchi ...

Everyone should be making their own homemade sauerkraut. Not only do you get all the benefits of those fermentation-induced probiotics, but you ditch all the preservatives from canned and jarred ...

Your inbox is about to become a better place. Sign up for exclusive content from our editors and never miss out on the best from the magazine and stylist.co.uk again. Fermented vegetables are great ...

How to make sauerkraut, the delicious alternative accompaniment - This is the perfect sauerkraut to go with salads and ...

Fermenting may not be part of our culinary tradition, but it’s a clever, tasty and nutritious way to store autumn veg, and a habit worth acquiring, says Sarah Raven. Pots of goodness: fermenting is ...

The somewhat-green sauerkraut on the left has just been made and fermentation hasn’t begun. The white sauerkraut in the middle was made 2 to 3 weeks ago and is ready to enjoy. The brown sauerkraut is ...

I love fermented foods. I love that you can leave something out on the counter, in the refrigerator — forget about it, even — and it just gets better. But why do some foods improve with age, while ...