Two home cooks have used social media to showcase their paocai, Szechuan pickles that are lacto-fermented in a water-sealed jar. The lacto-fermentation process creates a self-sustaining microbial ...

You might be familiar with the crunchy, tangy taste of store-bought pickles, but there’s something incredibly satisfying about making your own fermented pickles at home. The process is simple, ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. A good pickle is a very pleasing thing, but ...

The foods she made every fall turn out to be smarter than anyone realized.

Sebastian Vargo doesn’t want to come off like a snake oil salesman, but he is very much an evangelist for the power of pickling. “I think that fermented foods have changed lives,” he says. “My form of ...

Merve Ceylan is a dietitian and health writer with four years of experience writing for companies in the nutrition and health industry. Fermented foods can help digestion, metabolism, brain function, ...

Paocai is a Szechuan pickling tradition that can be passed down for generations. Merlyn is an editor of news and trending content for Food & Wine's news vertical. Her writing focuses on the ...