The bounty of crisp, bright vegetables at the farmer’s market or in your garden makes it easy to feel inspired to jump into the kitchen. Fermenting veggies is healthy, easy, and delicious, but it also ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. It’s very likely that your fridge has never been fuller than it is right now. Sure, you’re going to the ...

The proposition sounds a little dubious: Leave some vegetables in a jar on your counter. Just leave them there. For weeks. Then eat them. It’s perfectly safe, say the pickling enthusiasts. They’re ...

Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which is commonly present in vegetables causes the spontaneous ...

This study provides valuable insights into the relationship between the microbial community and fermentation products, as well as the factors that cause changes in the microbial community. Shibazuke ...

In the days before refrigerators, chemical preservatives, and fossil-fueled transportation, starving to death in the winter was a much more pervasive fear. Fermentation first arose more than 10,000 ...

Unlike store-bought pickles, which are often vinegar-based to create that acidic tang, the lacto-fermentation process uses salt to draw out waters stored in vegetables, creating a natural brine in ...

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, ...

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 ...