It is typical to add a little beetroot to transform these boring coloured vegetables into a glorious vivid pink colour. These need to be left two weeks before eating in order for them to ferment.

This article originally appeared on The Nosher. Pink pickled turnips are a fixture of Middle Eastern cuisine, and it’s hard to find a restaurant shawarma plate without them. Their rose-like magenta ...

One of the fun things about making pickles of this sort is that their flavors and depth will evolve as you let them ferment. Try tasting it starting from a few days or a week into the process, and ...

Ready for your next project while waiting for warmer temps? Try the edible experiment that's trendy these days: fermentation. Bringing the magic of fermentation to your kitchen is a fantastic way to ...

My special ladyfriend is fond of repeating something she heard once: that the two signs of senility in men are comparison shopping and pickling. And despite the fact that I now live in Brooklyn, the ...

You can use this paste as a perpetual pickling medium. Using a food processor or an immersion blender, grind the turmeric root, garlic cloves, ‘Hakurei’ turnips, and salt with just enough water ...

PRESERVING THE HARVEST: A simple mixture of fresh vegetables, salt and time can yield delicious fermented results. The kitchen of Janelle Lucido-Conate’s West Asheville home is literally bubbling with ...

One of the oldest food preparation techniques known to man is back. At a recent Science on Tap event at National Mechanics restaurant in Philadelphia, scientists and interested participants gathered ...

These days, you can't throw a mason jar without hitting an artisanal pickle maker... or kombucha maker... or kimchi maker. As hipsters proliferate, so does the research on the health benefits of ...

Here's a true but slightly oxymoronic statement: Raw foods are hot now. Or you could say that uncooked foods are really cooking. Either way, I’m seeing more and more dishes that depend on fermentation ...