Lacto-fermentation is a precise art, yet it's still beginner- and budget-friendly. It doesn't require much more than produce (including vegetable scraps), salt, and time. While all bacteria growth is ...

Whether you buy it or make your own, it’s great to see the power of unpasteurised miso used as a starter for fermenting ...

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 ...

Her Restaurants: The Good Fork, Insa and Gage & Tollner, all in Brooklyn, N.Y. What She’s Known For: Cooking that deftly marries classic Korean and American flavors. Building neighborhood restaurants ...