Yet for years Western tourists seemed quite hesitant when it came to our fermented specialties such as sauerkraut, dill pickles, soured milk and żur soup; many of them found Polish cuisine to be quite ...

Van Holten’s, an American firm, is Gen Z’s preferred pickle purveyor. Its individually wrapped cucumbers are fun to tear open ...

I’ve been on a hunt for a shelf-stable pickle recipe for a long, long time. Sometimes the pickle was great, but only for a short while, or the processing destroyed the crunch or the brine was ...

Leave for 5–10 minutes to dry. Place a dill head (or fronds) into each sterilised jar. Add a teaspoon of dill and mustard seeds and a garlic clove to each jar. Put the vinegar, 200ml/7fl oz ...

Fermented garlic and honey is one of the most well known herbal remedies! It has roots in traditional medicine as a wellness ...

In the USA, pickled cucumbers and gherkins are flavoured with dill; in India, it is used as a vegetable in regional dishes. It is combined with yoghurt and soured cream in Greece and Turkey ...

Zilber, who cowrote the acclaimed "The Noma Guide to Fermentation," recommended three fermented food recipes for beginners. He said that lacto-fermentation, which uses lactic acid-producing ...

Create your own homemade pumpkin pie spice with just 4 simple ingredients! Perfect for fall baking, this blend of cinnamon, ...

Fermented Vegetables (Storey Publishing, 2014) includes in-depth instruction for making kimchi, sauerkraut, and pickles, and then offers more than 120 recipes, using those basic methods ...