One of the most traditional ways to enjoy sauerkraut is with grilled proteins, particularly German bratwurst, pork chops, and steaks. It's a wonderful tangy addition to chicken and fish fillets, too.

Making homemade fermented sauerkraut is one of those old-fashioned kitchen ...

Good morning! We interrupt the furor over faux fireworks to bring you genuine, non-faux news from the world of Food. Let's start with Maura Judkis's visit to the Fancy Food Show in New York, where she ...

One of the oldest food preparation techniques known to man is back. At a recent Science on Tap event at National Mechanics restaurant in Philadelphia, scientists and interested participants gathered ...

Sauerkraut is one of the most common fermented foods. It’s traditionally made only with cabbage, caraway seeds, and salt, but you can also add other fruits or vegetables, such as carrots or apples.

The basic recipe for fermented garlic paste comes from this fantastic book, aptly-named Fermented Vegetables. Basically, you peel a lot of garlic then blend it up into a paste. You add salt, which is ...

Amanda Blum is a freelancer who writes about smart home technology, gardening, and food preservation. Previously, Amanda has worked as a technology strategist specializing in problem solving and ...

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 ...

Bread Research Note #031 The recipe says 40 minutes, but it hasn't risen yet...I let it ferment for the right amount of time, but it turned into a small loaf after baking.Have you ever experienced ...