Sauerkraut. Kimchi. Kosher dills. Are they fermented or are they pickled? What's the difference anyway? For the official definition we defer to Sandor Katz, pickling guru and author of "Wild ...

Both techniques make food sour and tangy, but they're not the same. Christopher Testani If you've used the terms "pickling" and "fermenting" interchangeably, you're not alone. These two techniques are ...

Since I discovered the various health benefits of fermented foods, I have become a complete fan of these sour, delicious treats. I have learned to make my own fermented vegetables, sauerkraut, ...

You might be familiar with the crunchy, tangy taste of store-bought pickles, but there’s something incredibly satisfying about making your own fermented pickles at home. The process is simple, ...

We’re in the midst of pickle-making season, so now would be a good time to put up a batch or two. Or 20! The two basic styles of pickles are fresh pack and cured. In both styles, acid is the key to ...

For most of human history, preservation was a survival mechanism. Fermenting and pickling, among the oldest forms of cooking we know, kept us from getting sick. Over millennia, we developed simple, ...

What does the current trend for pickling have to do with being born? Recent scientific thinking suggests that passing through the mother's birth canal is a crucial stage in laying down a person's gut ...

You can stretch the contents of your fridge, save wilted fruits and vegetables, and make something that lasts for months — especially important now. This story originally appeared on The Nosher.