When it comes to your daily dose of veggies, are you getting enough? If you’re like most adults the answer is “no.” And, a quick follow up to that “no” may be a “veggies are too bland on their own.” ...

Move over, sauerkraut and kimchi, and make room on the shelf for curtido: a pickled cabbage slaw that hails from El Salvador. It’s so delicious that I included recipes for both an Eight-Hour Curtido ...

(Read more at bit.ly/COVIDFermentedLNP.) At the heart of this discussion is exploring the potential of fermented cabbage to disrupt the activity of an enzyme called ACE2 from making its way into the ...

Pickles are popular all around the world, from the lacto-fermented cabbage known as sauerkraut introduced by Eastern Europeans to the tiny, spiced cornichons the French adore. The word “pickle” comes ...

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 new line of naturally lacto-fermented food products hit the farmers market circuit this summer, and is gradually making its way into grocers and butcher shops around Milwaukee. A new line of ...

Kimchi represents fermented food culture at its simplest and most effective. Twenty-four hours of preparation transform ...

Brassicas (think kale, brussels sprouts, and even the humble rutabaga) are trending. Crunchy, cruciferous veggies are in, prized for their subtle, nutty flavor and nutrient-packed punch. On our radar ...