Fermented hot sauce recipes significantly transform how we enjoy spicy condiments. They bring not just heat, but also a ...

Scroll down to the recipe at the bottom for quantities. It’s important to use unpasteurized honey (raw honey) to make ...

It's about how you cook it. People tend to overcook it, not letting it express all its potential,” says authot Alissa ...

“Fermenting Vegetables” by Kirsten and Christopher Shockey will inspire you to start making healthful and delicious fermented recipes a regular component of your meals. Even beginners can make ...

It’s no secret that fermented foods are a gut-health superstar but very often, recipes revolve around strong-tasting kimchi and pickles. Here, we’ve gathered together three delicious meal ...

If you think about it, fermentation is everywhere, we just don’t always think about it: bread, cheese and wine – the three miracles of Western cuisine and of Western culture – are fruits of ...

Instead of harder-to-source preserved chilies, we use Korean gochujang, which may seem out of place, but delivers a similar complex, fermented spiciness along with welcome notes of umami.

this recipe is higher in protein and lower in carbohydrates. Sauerkraut is a popular condiment consisting of shredded cabbage that lactic acid bacteria have fermented. It’s low in calories but ...

Fermented foods such as kimchi and pickles ... For this reason, Leeming tends to opt for kefir anytime a recipe calls for yogurt. She might put it in a smoothie or in overnight oats, for example.

Of these, few terms cause as strong reactions in both wine professionals and casual drinkers as “malolactic fermentation.” So what exactly does this complicated-sounding phrase mean ...