A good pickle is a very pleasing thing, but branching out from fridge pickles can seem a little intimidating if you’ve never fermented anything before. But lacto-fermentation—which requires nothing ...

The proposition sounds a little dubious: Leave some vegetables in a jar on your counter. Just leave them there. For weeks. Then eat them. It’s perfectly safe, say the pickling enthusiasts. They’re ...

Putney - In many countries, neighbors come together to harvest and process the fruits and vegetables of their labors. This tradition is alive and well in the hills of Vermont. There's a neighborhood ...

When we cook, we tend to only use part of each ingredient, leaving skins, stalks, fronds or peels unused and throwing away roughly a quarter of what we buy. But there’s a lot of flavor potential in ...

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 ...

Fermentation is known to be beneficial to promote good bacteria, and therefore improves the immune system, makes macronutrients more easily digested, and increases bioavailability of important ...

Found in crustacean shells, chitin is a natural polymer that has many uses once processed. Now, scientists have developed a fruit waste-based fermentation process for getting it out of those shells – ...

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

Nenad Naumovski consults to number of primary food producers including farmers and fresh food business. Jesse Beasley, Kate Howell, Nathan M D'Cunha, and Senaka Ranadheera do not work for, consult, ...

A new study shows that adding fruit and microbes to alfalfa, a protein-rich feed for livestock, improves fermentation and biogas production. Alfalfa is more than a protein-rich feed for livestock; it ...