Here’s how it works. This process can be applied to virtually any vegetable. Prepare Vegetables. The finer you chop or shred the vegetables, the faster they will ferment (and the greater the quantity ...

Making great fermented pickles starts with the right ingredients and equipment.The main ingredients include fresh vegetables like cucumbers, carrots, radishes, and cabbage, salt, water, and ...

Once you have all your fermenting equipment, it’s time to get started. Sauerkraut maker Kathryn Lukas says you need just three key tools: A small scale to weigh your vegetables, which determines ...

With her new book, “Ferment Your Vegetables” (Quarto Publishing Group), Philly-based author Amanda Feifer helps familiarize today’s home cooks with a food preservation method around for ages.

Once you have all your fermenting equipment, it’s time to get started. Sauerkraut maker Kathryn Lukas says you need just three key tools: A small scale to weigh your vegetables, which determines ...

Fermentation is the process of storing raw vegetables in a brine that utilizes salt and natural bacteria to safely store your harvest throughout the year. Besides being convenient, it also boasts a ...

A sustainability consultant, vegetable liason, and fermentation specialist with Round the Bend Farm, Killingbeck will be teaching a workshop in fermenting vegetables this Saturday, Sept. 19, as ...

The proposition sounds a little dubious: Leave some vegetables in a jar on your counter. Just leave them there. For weeks. Then eat them. It’s perfectly safe, say the pickling enthusiasts. They ...

Build your confidence in small-batch fermentation with safe, simple methods that support product consistency, food safety, ...

A sustainability consultant, vegetable liaison, and fermentation specialist with Round the Bend Farm, Killingbeck will be teaching a workshop in fermenting vegetables this Saturday, Sept. 19, as ...

Sustaina-foodies, like other activists, never know where the journey is going to take them. Increasingly these days, it’s taking them to the fermenting crock, or even the fermenting barrel.