For cooks, keeping the flavor and freshness of a harvest—and storing it for later use—has given fermented foods a major role in many cuisines. The process of fermentation, an ancient food preservation ...

Fermentation is an ancient practice of preserving food and has recently gained renewed popularity. Increasing inflation, higher cost of food and a desire to reduce food waste has sparked many New ...

Fermented foods have been part of human diets for thousands of years, transforming ordinary ingredients into nutritional powerhouses through the magic of microbes. These tangy, complex foods aren’t ...

Food preservation, including fermentation, has evolved from a necessity to a hobby. Fermentation offers benefits like extended shelf life, enhanced nutritional value, and improved flavor. Those ...

A team of Canadian researchers is pushing for fermented foods to become more prominent in dietary advice, including in Canada ...

AMES, Iowa -- Self-described fermentation revivalist Sandor Ellix Katz, who wrote the book Newsweek called "the fermenting bible," will speak at Iowa State University. Katz's presentation, "The Art of ...

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 ...

In an era of grocery stores and home refrigerators, it is easy to lose sight of the fact that, for most of history, people have been bound by the seasonality of food. This reality has long presented ...

Add Yahoo as a preferred source to see more of our stories on Google. In one study, researchers found that people who ate a diet high in fermented foods, averaging 6 servings daily for 10 weeks, ...