Your kitchen counter can become a bustling lab of bubbling jars and exciting experiments. The growing trend of home pickling ...

Both techniques make food sour and tangy, but they're not the same. Christopher Testani If you've used the terms "pickling" and "fermenting" interchangeably, you're not alone. These two techniques ...

"The Noma Guide to Fermentation" coauthor David Zilber told Business Insider how anyone can make gut-friendly fermented foods ...

Anita Tikoo, a home chef, who is passionate about fermenting and preserving ingredients that grow on her terrace garden, says, “I have been conducting fermentation workshops for many years.

People have been pickling for more than 4,000 years, ... As fermentation begins, lactic acid is produced, which acts as a natural preservative.

Sauerkraut, kimchi, pickles — all of these delightful delicacies are made via fermentation, the transformation of one food into another with the help of microbes.

Anita Tikoo, a home chef, who is passionate about fermenting and preserving ingredients that grow on her terrace garden, says, “I have been conducting fermentation workshops for many years.