For fermentation revivalist Sandor Katz, making sourdough, kimchi, and kombucha is about more than eating well at home. It’s a metaphor for creative systemic change, bubbling away from the ground up.

In the past four weeks, sourdough has reached a popularity quite possibly not seen since the Gold Rush. Part of the surge in interest is because some supermarkets are selling out of yeast — along with ...

Those of you who’ve never had a real sourdough have never had real bread. Good food fights back a little when you eat it, and a proper sourdough, with its crispy crust and tangy center, certainly fits ...

This easy lacto-fermented strawberry lemonade recipe is a fun and healthy twist on a classic drink, perfect for a hot day or as a refreshing treat any time of year. Made with simple ingredients you ...