Sauerkraut. Kimchi. Kosher dills. Are they fermented or are they pickled? What's the difference anyway? For the official definition we defer to Sandor Katz, pickling guru and author of "Wild ...

If you’re like me—and I know I am—then you have spent a non-zero amount of time during this pandemic feeling like your productivity is swirling down the proverbial toilet. Early in the quarantine era ...

Add Yahoo as a preferred source to see more of our stories on Google. With the current push to stay home, you may be looking for new and exciting ways to occupy time. What’s a better use of time than ...

ne major class of foods missing in the Standard American Diet is fermented foods, right along up there with leafy greens and sea veggies. But, I’ll cover those another time. And it’s a shame because ...

Learn to make fermented food you’ll actually eat with these easy recipes for sauerkraut, (real) deli-style pickles, and salsa. The goal of any fermentation is to allow bacteria to run free – but you ...

What do pickles, vinegar, tempeh, chocolate and wine have in common? Pickles are among the most beloved fermented food items. Brian Yarvin/Getty Images — -- intro:Pop quiz: What do pickles, ...

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 ...

Every fall, Robin Doroshow's parents and grandmother turned the house into a pickle factory. Golda Gottlieb — her grandmother — used a recipe from her childhood in the Pale of Settlement, an area that ...

Since I discovered the various health benefits of fermented foods, I have become a complete fan of these sour, delicious treats. I have learned to make my own fermented vegetables, sauerkraut, ...

DULUTH - Fermented foods are a health trend now, as they should be. There are many documented benefits to items such as yogurt and kimchi, but what about pickled foods? Let's examine what the culinary ...

Half-sour pickles get their tangy flavor (and probiotics) from fermentation, not vinegar. April McGreger is an award-winning food preserver who has garnered national recognition and 13 Good Food ...