Too Salty?

Every home fermenter wonders if they've added too much salt. Discover why salt is the quiet hero behind every successful ferment.

The day we found the sea in our hands – a food memory

This story celebrates the origins of food, and the childhood...

Why “fermented” is becoming a beauty buzzword

Uncover the science behind the fermentation trend in skincare. Explore...

Fermentation supports what grows before it ever reaches the kitchen

Fermentation revolutionizes agriculture by providing eco-friendly solutions like biofertilizers, biopesticides,...

African fermented grains and beyond

African fermented grains like millet and sorghum deliver probiotic nutrition...

Fermentation is everywhere: 8 industries using microbes to make new products

From life-saving medicines and eco-friendly fashion to biofuels fermentation is...

What are microalgae and how are they useful?

Discover how microalgae are transforming nutrition and environmental sustainability with...

Animal, Vegetable, Miracle: A Year Of Food Life

A beautifully written reminder that every ingredient has a geography,...

Myths & misconceptions about probiotics

Exploring common myths about probiotics, highlighting the need for personalized...

The difference between lacto-fermentation and yeast-fermentation

Discover the tasty differences between lacto-fermentation and yeast-fermentation with insights...

July fruits & vegetables: What’s in season + what to ferment

July brings high summer abundance in the Northern Hemisphere and...