Making your own fermented foods with Mason jars is surprisingly easy, but it helps if you use the right kind of Mason jars.

Every now and then I get a little envious of the creativity of my co-workers' lunches. I have noted a couple of people making "salads in a jar" on occasion. All they need to do is gently shake the ...

Rich Shih, the ferment and koji authority behind the OurCookQuest blog, is a mechanical engineer by day and a ferment overlord by night. Between jars of lacto-ferments sits his incubator (an Igloo ...

When Ukrainian chef Olia Hercules has a glut of overripe tomatoes, she likes to grate them with salt and use them to ferment other ­produce—in this case, cherry tomatoes, which become plump and almost ...