How to ferment your Christmas leftovers for good gut health - IN FOCUS: With food waste soaring at this time of year, now is ...

An epidemiologist and nutrition expert eats at least three fermented foods each day for gut health. Tim Spector shared his tips on how to incorporate fermented foods into your diet. These include ...

Fermentation sounds like a modern wellness trend, but it's actually one of humanity's oldest food preservation methods. Long ...

In the days before refrigerators, chemical preservatives, and fossil-fueled transportation, starving to death in the winter was a much more pervasive fear. Fermentation first arose more than 10,000 ...

CONCORD — At a recent class on fermentation at Verrill Farm, we learned about bacteria, gases, acidity, salt brine, burping, bad fuzz, fizz, mold, and rot. Yes, the relevant vocabulary for the process ...

Kefir: Of all fermented foods, kefir is among the most well-studied. It “contains a mixed symbiotic community of lactic acid bacteria and modulates microbiota composition more broadly than yogurt,” ...

What is fermentation, and how can eating fermented foods support better gut health? Here's what to know—and which foods to try for digestive benefits.

Ferment garlic for a flavorful preservation that won’t take up space in your freezer. Sanitize all of your equipment by submerging it in boiling water for a few minutes and then allowing it to cool to ...

I love fermented foods. I love that you can leave something out on the counter, in the refrigerator — forget about it, even — and it just gets better. But why do some foods improve with age, while ...

Fermented foods have long been culinary staples, but they continue to get attention for their health benefits since they’re rich in antioxidants and are anti-inflammatory. They’re also an excellent ...

Proper fermentation is key to achieving restaurant-quality dosa batter. Use a 3:1 rice-to-dal ratio, grind to a slightly coarse consistency, maintain warm conditions (28–32°C), add salt moderately, ...

Many people around the world make and eat fermented foods. Millions in Korea alone make kimchi. The cultural heritage of these picklers shape not only what they eat every time they crack open a jar ...