This process changes the taste of the vegetables, making them more sour. Pickling dates back thousands of years, with the first record of pickled cucumbers existing in ancient India. Fermentation is ...

Pickling is a beloved culinary tradition that has stood the test of time, transforming simple fruits and vegetables into ...

You may have heard of giardiniera, a mixed-vegetable pickle blend typically made with vinegar — but if you're not in a rush, ...

Pickled foods go beyond just pickles. Explore the vast world of traditional and cultural pickled foods, from Korean kimchi to ...

Pickled beets, pears and cake(!), kimchi, and flavored vinegar are on top of some cottage foods menus this year. You can make them safely by following standard recipes and testing pH.

If you love pickled vegetables, this swap is a no-brainer ... Those who can't get enough of that sour, tangy flavor will enjoy fermented additions like kimchi and sauerkraut.

What Is Nukazuke? Nukazuke are pickled vegetables specially made by being buried in a bed of nukadoko, a fermented rice bran paste. Vegetables are cured in the nukadoko bed for two weeks to several ...

During this workshop, you'll get to taste a variety of sauerkraut and fermented vegetables before making your own to take home. You'll learn how to make sauerkraut, kimchi, pickled vegetables ...

Emily Leeming, who researchers the gut microbiome, has tricks including using kefir in clever ways to get more fermented foods in her diet.

Arrange the sliced vegetables in separate piles on 2 large rimmed baking sheets. In a small bowl, whisk the vinegar with the olive oil and season with salt and pepper. Drizzle the dressing over ...