Nvidia’s CEO Jensen Huang reacts to drinking fermented mung bean Douzhi
Nvidia’s CEO Jensen Huang embraced Beijing’s unique flavors by tasting the fermented mung bean drink Douzhi
Fermentation in foods: the microbial transformation
Fermentation is a controlled microbial process that transforms food at a chemical level, shaping its flavour, structure, and stability.
June is here. What do we ferment?
June is where fermentation becomes especially abundant. In the Northern Hemisphere, early summer brings peak freshness, fast-growing vegetables, soft herbs, and the first wave of highly fermentable fruits. In the Southern Hemisphere, winter ingredients begin to dominate, favouring deeper, slower, and more stable ferments.
Beginner’s guide to fermentation
Fermentation is a natural process in which microorganisms such as bacteria and yeast transform sugars into acids, gases, or alcohol. Discover the whole process.
Make your own sour cream at home – with live culture
Discover how to make homemade sour cream with live cultures for a fresh, additive-free alternative to store-bought options.
How to choose vegetables for fermenting and how to prepare them
Tips on choosing fresh, firm, and organic vegetables to ensure successful fermentation and preserve flavors and textures effectively.
April’s fermentations on both hemispheres
April marks a seasonal shift, bringing early spring produce in the Northern Hemisphere and the richness of autumn harvests in the Southern Hemisphere. This natural transition offers a range of fresh ingredients well suited to fermentation, from crisp spring vegetables to more robust autumn staples.
May Fruits & Vegetables: What’s in Season + What to Ferment
May brings a seasonal contrast, with late spring produce emerging in the Northern Hemisphere and autumn harvests continuing in the Southern Hemisphere. This balance offers a wide range of ingredients well suited to fermentation, from fresh cucumbers and greens to more robust vegetables and fruit.
David Chang, Chef
We’re hoping to succeed; we’re okay with failure. We just don’t want to land in between.
Heston Blumenthal, Chef
To me, food is as much about the moment, the occasion, the location and the company as it is about the taste.