This homemade kimchi begins with Napa cabbage salted by weight and left covered in a cool, dark place to begin ...

Lauren Landers holds a jar of kimchi, which ferments faster than sauerkraut and it’s ready to eat in just a few days. Credit: Lauren Landers Sauerkraut’s spicier cousin, kimchi, was developed in ...

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

A lacto-fermented brine pickle is where I recommend starting if you are new to fermentation. The produce is completely submerged in the brine during fermentation so the salt naturally preserves while ...

Hot pepper season is on. It is time to preserve the red, yellow, green, small, large, mild or hot peppers that have been growing in the garden all summer. These tips will help turn your peppers, ...

Jen Coorsh makes sauerkraut at Juniper Farm in La Pêche. She is Alan Neal's guest on the CBC Radio One show All in a Day for D is for Dinner, a weekly food segment that airs every Wednesday afternoon.