Ever curious about the microbial universe, I began to look for scientifically backed research to demonstrate the antiviral properties of fermented foods. The different studies I found vary in factors …
After attempting to make cheese once in the fridge with marginal results, and having eaten some amazing salami while traveling last summer, I decided to make a curing chamber …
I admit that I had been reluctant to get into the world of fermented meats. After all, it just seemed more hazardous. There is an increased risk of fermenting meat …
A few years ago, I learned how to make tempeh at Sandor Katz‘s fermentation workshop in middle Tennessee. After seeing the process, it seemed like a lot of work, and I …
Kimchi originates from Korea, and roughly means “pickle.” There are hundreds of ways to make it, offering an unlimited canvas on which to paint different flavors. Use any crunchy fresh …
You’ve never made homemade fermented dill pickles? They’re simple and sublime! Be warned: once you have, you’ll never buy pickles from the grocery store again. And if you’re a certain …
