When you think of fermentation, spicy kimchi, a morning dollop of kefir, or a cold bottle of strawberry kombucha probably come to mind. Although tangy and seemingly alive with flavor, beneath the ...

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...

People have always associated our restaurant closely with wild food and foraging, but the truth is that the defining pillar of Noma is fermentation. That’s not to say that our food is especially funky ...

Fermentation is a process that dates back thousands of years and was the first example of biotechnology in human history. The impact of fermentation on ancient culture and food cannot be understated, ...

In previous articles, we have touched briefly on the benefits of fermentation for food safety, health benefits and the protein transition. Its key role in the dairy sector is undeniable, while its ...

At Fermenter, the new restaurant from chef Aaron Adams, the name is literal. Just beyond the counter at this charming, lived-in space on Southeast Morrison, past the projected daily takeaway lunch ...