pickles, cocktails and more in Saving the Season (Knopf, 2013). From the novice to the professional, Saving the Season is the ultimate guide for any cook. The following recipe for Fermented Green ...

Yet for years Western tourists seemed quite hesitant when it came to our fermented specialties such as sauerkraut, dill pickles, soured milk and żur soup; many of them found Polish cuisine to be quite ...

Fermented Vegetables (Storey Publishing, 2014) includes in-depth instruction for making kimchi, sauerkraut, and pickles, and then offers more than 120 recipes, using those basic methods ...

Here are seven unique pickles from around the world to enjoy as a briny vegetable treat. A vibrant and spicy bowl of traditional Korean kimchi, made with fermented cabbage and a fiery blend ...