In this video I take a pile of fresh chilies and show you how I turn them into a powerful lacto fermented hot sauce from ...

In this phase, the yeast are doing all the work of turning your wort into beer. The yeast consume sugars in the wort, creating alcohol and CO2 in the process. The bubbling in the airlock is caused by ...

Harvesting garlic scapes, the tender stems produced before the bulb matures, is great way to encourage bulb growth and can add a tasty green to your diet. This is a strong, concentrated condiment, ...

Inspired by his Southern childhood, Kevin West presents 220 sweet and savory recipes for jams, pickles, cocktails and more in Saving the Season (Knopf, 2013). From the novice to the professional, ...

Sauerkraut is one of the most common fermented foods. It’s traditionally made only with cabbage, caraway seeds, and salt, but you can also add other fruits or vegetables, such as carrots or apples.

Fermented foods support digestion, improve gut health, and boost immunity naturally. This is why they matter, and five easy, ...

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 ...

If you're working long hard days in the City of London and coming home to your flat to bake through the night, you've obviously got some life choices to make. Charlotte Pike (pictured) was one of the ...

Fermented foods permeate our pantries, our refrigerators and our menus. They’re a part of our meals every day. Consider beer, wine, chocolate, cheese, but also pickles, vinegar, sourdough bread, ...