When you think of fermentation, spicy kimchi, a morning dollop of kefir, or a cold bottle of strawberry kombucha probably come to mind. Although tangy and seemingly alive with flavor, beneath the ...

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...

Florian Schattenmann, Cargill’s chief technology officer, explains how a technology that's been around for decades could help ...

Kenny Coogan: [00:00:00] Home fermentation is great in the fall, but also year round. What are some of your favorite vegetables to ferment? Sandor Ellix Katz: You can ferment anything you want at home ...

Fermentation may be a millennia-old technique, but it continues to throw up new opportunities in food production. From providing new protein sources or health-boosting ingredients to improving the ...

Add Yahoo as a preferred source to see more of our stories on Google. Fermenting vegetables. Woman putting cabbage and carrots in the jar, preparing them for fermentation. For cooks, keeping the ...

One daily bite, a much happier gut. Eating one fermented food a day introduces live beneficial microbes that can improve digestion, reduce bloating, and support regularity as your microbiome balances ...

Image courtesy of Sandor Katz. Midway through an interview with fermentation expert Sandor Katz, I heard the unmistakable clack of a sharp knife against a wooden cutting board. Katz had pulled out a ...

Alternative methods of producing proteins offer exciting opportunities for creating vegan alternatives to animal-based products and ingredients. Some of these even promise to create ‘animal proteins, ...