Your kitchen counter can become a bustling lab of bubbling jars and exciting experiments. The growing trend of home pickling ...

Fermented vegetables are great for your gut and they’re also a fun way to mix up your diet. Here, an expert guides us through how to easily ferment vegetables yourself at home. Welcome to The ...

Connie Chew’s tiny little kitchen is a veritable Aladdin’s cave of fermented food. From her refrigerator, she unpacks fermented tamarind, mushrooms, fish guts, salt, tempeh and natto.

What's more, making your own fermented foods at home can save you a nice amount of money, adding to the growing interest in this traditional food preservation method. Buying high-quality ...

While fermented foods can indeed nourish many, they sometimes stir up trouble for others. Here's what you need to ...

Fermentation enhances food preservation, and eating fermented ... Find out how to make healthy kombucha at home. Miso is a common seasoning in Japanese cuisine. It’s made by fermenting soybeans ...

"Probiotics are commonly found in fermented foods like yogurt, kefir and sauerkraut ... You can even make them at home. Some people also drink or use the juice the pickles are fermented in. Note that ...

From kefir to kimchi, these probiotic-packed foods can help your digestion and support your internal microbiome ...

Fermented foods are all the rage at the moment with traditional foods such as sauerkraut, kimchi, yoghurt and sourdough bread experiencing a resurgence in popularity with the home cook.

It’s a time-honoured tradition, and today, fermenting food at home is enjoying a resurgence as people rediscover its health benefits and the deep, complex flavours it produces. Fermented foods ...

One way to increase the diversity of live bacteria in your gut is to eat fermented foods. Spector takes a shot of kefir every morning, along with home-brewed kombucha two to three times a week ...

Supermarket shelves are "bursting" with jars of kimchi, "colourful" kombuchas and kefirs, said The Telegraph. What these foods all have in common – apart from the same initial letter – is that ...