The bounty of crisp, bright vegetables at the farmer’s market or in your garden makes it easy to feel inspired to jump into the kitchen. Fermenting veggies is healthy, easy, and delicious, but it also ...

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.

Breakthroughs, discoveries, and DIY tips sent every weekday. Terms of Service and Privacy Policy. “Will the cake stand hold five pounds of cabbage?” These are the ...

A mason jar packed with cultured or fermented vegetables at your local urban provisions shop will likely set you back $10 to $15. Given that the time and materials involved are no more than five ...

It’s very likely that your fridge has never been fuller than it is right now. Sure, you’re going to the grocery store less, but you’re buying more when you would on a typical shopping trip. Most ...

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

Melissa Perello is the executive chef at Octavia and Frances, in San Francisco. When we were in the process of opening Octavia, I met Berkeley-based pottery artist Sarah Kersten at a flea market event ...

Fermentation is an easy, healthy way to preserve fresh vegetables. Jars of fermented vegetables sit on Michelle Kaplan's bookcase. Don't miss the big stories. Like us on Facebook.

This story was originally published on Saveur. There’s a reason chef Cortney Burns of “A Living Larder” has a basement filled wall to wall with jars. The art of fermenting vegetables is as simple 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're ...

Philip Sweet crossed over to the other side while volunteering at the Pickle Pavilion at last year's Slow Food Nation in San Francisco. He became fascinated with fermentation and the variety of ways ...