A mason jar packed with cultured or fermented vegetables at your local urban provisions shop will likely set you back $10 to $15. Given that the time and materials involved are no more than five ...

Home cooks are clamoring to learn about fermentation, canning and pickling. These three methods of preserving are part of a back-to-the-future food movement, emphasizing local and sustainable ...

Philip Sweet crossed over to the other side while volunteering at the Pickle Pavilion at last year's Slow Food Nation in San Francisco. He became fascinated with fermentation and the variety of ways ...

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 ...

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This story was originally published on Saveur. There’s a reason chef Cortney Burns of “A Living Larder” has a basement filled wall to wall with jars. The art of fermenting vegetables is as simple as ...