Wild Fermentation News Today

Heres whats on the fun agenda for the next week.

You should expect to be pampered when you dine at high-end restaurants. The best do it with such luxurious ease that any buyer’s remorse for dropping upwards of $500 on

On Saturday, Sept. 23 from 4-5:30 p.m., join Sandor Katz, author of multiple books on fermentation including Wild Fermentation, for a virtual introductory class about fundamental fermentation concepts, including a

From sauerkraut to sourdough, kombucha to kimchi.

If you’ve wondered how to make vinegar at home, you’ll find everything you need to know right here. Homemade vinegar lets you control quality at every step of the process.

Noa Berman-Herzberg gives ISRAEL21c a taste of unusual pickled and fermented fruits and veggies, from fiery pineapple pickles to a miso-coffee spread.

Inside the largest international event dedicated to good, clean and fair food.

Carlo Nesler was born and raised in Bolzano, Italy. He has been interested in cooking and fermenting food since he was a boy, but what started as a hobby became an expertise. Carlo hosts workshops on fermented foods in Italy and abroad, collaborates with chefs, restaurants and food producers to create fermented food products, and he translated Wild Fermentation by Sandor Katz into Italian. He sits down with Dylan Heuer for a conversation about biodiversity, regeneration, and microbiomes.

Fermenting cucumbers for homemade pickles is pretty easy once you get the hang of it.

Beyond the beach, the Gold Coast hinterland abounds as a soothing playground of artisanal indulgence and soft adventure pursuits. As the locals say, it’s t