Tag: fermented food

A perpetual stew or century-old master stock can be safely maintained for years with daily boiling, clean handling, and fresh additions. This sustainable cooking tradition reduces waste, deepens flavor, and pairs perfectly with fermentation for a resilient, zero-waste kitchen.

At its core, this study rewrites a long-standing assumption: that beer drinkers form a homogeneous crowd. Far from it—your audience may fall into flavor extremes. As craft brewers, you now have the tools to tailor your offerings, sharpen your sustainability goals, and deepen consumer engagement.

Losing weight is a struggle and a reason to stay alive. Being obese comes with all sorts of health...

Chinese fermented foods have a rich history stretching back thousands of years, forming a core part of traditional diets and medicine. Staples like doubanjiang (fermented broad bean paste), douchi (fermented black soybeans), jiang (soy sauce-type pastes), fermented tofu, pickled vegetables, and rice wines such as Shaoxing wine are not only prized for their deep umami flavor but also valued for their digestive and health benefits.

An estimated 18 million people globally suffer from rheumatoid arthritis, a chronic autoimmune disorder marked by painful inflammation in the joints. While its causes are not fully understood, both genetics and environmental factors—including microbial imbalances in the gut—have been linked to disease risk.

The trend held across most individual symptoms—except constipation. “Choosing to eat fewer processed foods and more whole, nutritious foods could be a good strategy for maintaining brain health,” said Gao. “More studies are needed to confirm our finding that eating less processed food may slow down the earliest signs of Parkinson's disease.”

While the study didn’t examine diet directly, scientists widely agree that food plays a critical role in shaping the gut microbiome — the community of trillions of bacteria in our digestive tract. Some of these bacteria are protective. Others, like colibactin-producing E. coli, can be harmful.

Want to make preserved lemons like the ones you tasted on your holiday to Egypt? Here is the recipe.

And like Kombucha, the origins of the "mother" substance are lost in ancient history.  Legend has it that Mohammed himself gifted the nomad community with the yellowish-white kefir culture "grains,"  and taught them how to ferment milk with them. We posted about black cumin, another legendary gift from Mohammed, here.

Slow Cheese is a way of life. Meet the Slow Cheese winners of Europe and make your own cheese from Lebanon.

Like making lemonade from lemons (or fermented lemons which are even better) Russian scientists have found the best way...

Fermenting is all the rage, from lemons, to bread to pickles. It's good for gut health, the immune system...