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 ...

Breweries typically monitor fermentation by analyzing broth composition. Alcohols, esters, acids and residual sugars are ...

Eating one fermented food a day introduces live beneficial microbes that can improve digestion, reduce bloating, and support regularity as your microbiome balances out. A healthier gut microbiome ...

For cooks, keeping the flavor and freshness of a harvest—and storing it for later use—has given fermented foods a major role in many cuisines. The process of fermentation, an ancient food preservation ...

Forbes contributors publish independent expert analyses and insights. Akiko Katayama covers Japanese food and culture. Fermentation has become a keyword these days, not just among chefs but the ...