The time spent making these traditional Japanese pickles — using miso, kombu and bran — is well worth the effort and wait.
Use your garden’s vegetable and herb bounty to make this refreshing condiment that will give you a taste of summer year round
Cure your extra-firm tofu longer and the flavors will mellow and age, creating a cheese-like spread for snacking.
Making your own non-dairy nut milk is really a lot easier than you think — and healthier, too, when you ferment it.
Try this clever way of using vegetable scraps to make a delicious ferment that will cut down on waste and treat your gut to some healthy probiotics.
Forgo the processed, over-sugared concoctions that line the grocery store aisle and make your own ketchup with the added benefit of fermentation.
Apples, honey and cinnamon give this pickle a sweet touch, which can be eaten as a snack or side dish with meat.
Make your own pickled asparagus from one of the spring’s first vegetables. Give it a probiotic boost by using fermented brine.
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