When fermentation becomes policy, Proscale and the future of protein
Fermentation isn’t just kitchen craft anymore. A new €8.5M EU project is scaling it up to help feed the planet — one bioreactor at a time.
Probiotic labneh cheesecake
A creamy baked cheesecake built on strained yogurt (labneh) and live-culture sour cream, finished with a honey fermented fruit compote. A dessert that celebrates cultured dairy rather than masking it.
Sandor Katz: The Art of Fermentation
The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship. Thank you Sandor Katz.
The ancient art of fermentation in Greek cuisine
Learn about the ancient Greek art of fermentation, from retsina to garum, and explore their historical culinary significance and health benefits.
3 signature fermented cocktails redefining modern mixology
Three fermented cocktails. Electric Tepache, Kombucha Velvet Spritz, and Lacto Negroni show how wild fermentation is reshaping modern mixology.
The gut health guide to fermented foods
Science is uncovering how fermented foods interact with gut microbes, and the findings are compelling enough for anyone curious about their health.
How to ferment vegetables
This article is shaped by both traditional knowledge and modern research around fermentation, practices that have been refined across cultures for generations.
Sam Cooper & Huw Richards: How to Grow Food
Learn sustainable gardening and fermentation techniques from Sam Cooper and Huw Richards to grow and preserve your own food in any space.
Fermented vs. Pickled: What’s actually the difference?
Fermented and pickled foods aren’t the same. Learn the key differences, health benefits, and which ones actually contain gut-friendly probiotics.
Why everyone’s making fermented foods at home
From sourdough starters to homemade kimchi people worldwide are embracing fermentation for richer flavors healthier guts and a deeper connection to their food