For cooks, keeping the flavor and freshness of a harvest—and storing it for later use—has given fermented foods a major role in many cuisines. The process of fermentation, an ancient food preservation ...

Fermented foods have been a cornerstone of human diets for millennia, offering preservation and health benefits. Long before refrigeration, fermentation extended the shelf life of perishable foods by ...

Your kitchen counter can become a bustling lab of bubbling jars and exciting experiments. The growing trend of home pickling and fermentation brings back ancient food preservation methods with a ...

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 ...

Soak the oats in about 1 quart water, in a loosely covered container. Stir, smell, and taste the soaking liquid daily to monitor the evolving flavor. I’ve gone as long as 5 days, at which point I ...

Food tells stories. Every dish carries within it centuries of tradition, migration patterns, survival strategies, and ...

Expand your understanding of food systems as a Civil Eats member. Enjoy unlimited access to our groundbreaking reporting, engage with experts, and connect with a community of changemakers. “People ...

That bottle of probiotic pills sitting in your refrigerator cost you nearly $50, but what if the real digestive heroes were hiding in humble jars on the shelf below? Fermented foods have been quietly ...

In an era of grocery stores and home refrigerators, it is easy to lose sight of the fact that, for most of history, people have been bound by the seasonality of food. This reality has long presented ...

Fermented food or food fermentation is a food processing technology that harnesses the growth and metabolic activity of microorganisms for the stability and transformation of food. Historically, ...

Salt, water and time. The rest is up to the microbes. That's the formula behind lactic acid fermentation, in which yeasts and bacteria convert starches or sugars into lactic acid, yielding foods like ...