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.

Sauerkraut is fermented cabbage, but no alcohol is produced. During this non-alcoholic type of fermentation, harmless bacteria soften and break down the cabbage, releasing acid in the process. This ...

Come to the Saratoga Farmers’ Market today for a demonstration on making sauerkraut and see how easy it is to ferment food at home. Fermenting foods in your kitchen is easy, involving as little as two ...

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The foods she made every fall turn out to be smarter than anyone realized.

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 ...

Harvesting garlic scapes, the tender stems produced before the bulb matures, is great way to encourage bulb growth and can add a tasty green to your diet. This is a strong, concentrated condiment, ...

Sauerkraut is a rich source of probiotics and vitamins. It can aid digestion, boost immunity, and provide other health benefits. It’s also easy to make. Sauerkraut is a type of fermented cabbage with ...

NEEDHAM — Fermentation, from pickles to kimchi and its many variations, is the new buzz word among food enthusiasts and restaurateurs. Jeremy Ogusky laughs at the newfound popularity. “It’s having a ...