The Kitchen
Fermented
Fermenting is one of the oldest kinds of cooking — salt, time, and the quiet work of good bacteria, turning humble vegetables into something bright, sour, and alive. It is simple to do at home, and a small daily spoonful is one of the kindest things you can offer your gut.
And I'll admit — I love the whole presentation of them. Rows of jars on the counter, every one a different color, catching the light. They make some of the happiest gifts, too, for friends who love to indulge in eating well: a jar of something bright and alive that you made yourself. Few things feel more thoughtful.
Make Your Own
How to Ferment Any Vegetable
The master method — brine, jar, patience.
Fermented Carrots
The easiest place to begin.
Cabbage, Carrot & Ginger
Kimchi's gentle cousin.
Sauerkraut with Fennel
Crisp, sour, faintly anise.
Fermented Persian Pickles
Sour pickles, the old way.
Buy It Well
Not ready to make your own? Most fermented foods are bought, not brewed — the trick is knowing that the living ones are always in the refrigerated section. Read the buying guide →