When I was growing up in the 80s and 90s, the word “fermented” prompted scrunched noses, sickly frowns and gagging. Synonyms might as well have been “putrid” or “gross” — conjuring old, decaying food ...

Fermented foods have grown in popularity and are widely consumed, in part due to claims regarding their positive effect on digestive health. However, these claims lack sufficient scientific support, ...

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A mason jar packed with cultured or fermented vegetables at your local urban provisions shop will likely set you back $10 to $15. Given that the time and materials involved are no more than five ...

Food scientists have mapped and characterized microbial populations in a vegetable fermentation facility and report that its microbiome was distinct between production and fermentation areas and that ...

Gut microbiota is essential to induction and activity of adaptive and innate immune responses. Dysbiosis causes an imbalance of pathogenic and commensal bacteria in the gut, producing microbial ...

To make roasted chicken-wing garum, like they do in Noma’s fermentation lab, you need to make a fermentation chamber, cook for hours, and then let your mixture sit for four weeks. Their miso with ...

An intriguing new study by researchers in Europe suggests that coronavirus disease 2019 (COVID-19) mortality rates are likely to be lower in countries where diets are rich in fermented vegetables.

If you’re like me—and I know I am—then you have spent a non-zero amount of time during this pandemic feeling like your productivity is swirling down the proverbial toilet. Early in the quarantine era ...

It's no secret that what you eat significantly impacts your health. The Western diet, often characterized by high levels of ultra-processed foods, added sugars and unhealthy fats, has long been linked ...

A traditional technique, fermenting vegetables with salt can help prepare vegetables for flavorful fermentation. Removing water from vegetables you intend to ferment may seem counterintuitive if you ...

A fire crackled in the woodstove as Mary Margaret Ripley chopped carrots and ginger root. Her husband, Gene Ripley, helped their 20-month old daughter, Harriet, sort the vegetables into glass jars.