When I was growing up in the 80s and 90s, the word “fermented” prompted scrunched noses, sickly frowns and gagging. Synonyms might as well have been “putrid” or “gross” — conjuring old, decaying food ...

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 ...

Nenad Naumovski consults to number of primary food producers including farmers and fresh food business. Jesse Beasley, Kate Howell, Nathan M D'Cunha, and Senaka Ranadheera do not work for, consult, ...

If you’ve ever put away a serving of house-fermented vegetables at a fancy restaurant or had a roommate taking up your counter space with a crock of slowly bubbling sauerkraut, it’s likely you have ...

"Fermented Vegetables" by Kirsten K. Shockey and Christopher Shockey features an array of kraut recipes. (Storey Publishing/kraut photo by Erin Kunkel) Kirsten K. Shockey and Christopher Shockey ...

Maybe you heard somewhere that pickles are a "superfood," and dutifully added them to your shopping list. Unfortunately, you may reach for the wrong jar, because many pickles at supermarkets aren’t ...

These days, you can't throw a mason jar without hitting an artisanal pickle maker... or kombucha maker... or kimchi maker. As hipsters proliferate, so does the research on the health benefits of ...

Fermented foods are said to be the healthiest in the world. According to some sources, the earliest recorded history of fermentation dates as far back as 6000 B.C. There were many reasons for these ...

Gut microbiota is essential to induction and activity of adaptive and innate immune responses. Dysbiosis causes an imbalance of pathogenic and commensal bacteria in the gut, producing microbial ...

Putney - In many countries, neighbors come together to harvest and process the fruits and vegetables of their labors. This tradition is alive and well in the hills of Vermont. There's a neighborhood ...

An intriguing new study by researchers in Europe suggests that coronavirus disease 2019 (COVID-19) mortality rates are likely to be lower in countries where diets are rich in fermented vegetables.