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 ...

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 ...

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, ...

Half French oak, half stainless steel, this egg-shaped fermenter is a new experiment for Rodney Strong Vineyards. Who hatched this new breed of egg-shaped fermenter? The 4-foot oblong fermentation ...

Members of a local fermentation society come together every month to share their products and give tips about fermentation methods. They took turns introducing themselves and their interests in ...

At the end of 2012, renewable-oils manufacturer Solazyme announced that it had performed two upstream process runs in 500,000-liter fermenters. If the reports of linear scale-up are true, then ...

Who hatched this new breed of egg-shaped fermenter? The 4-foot oblong fermentation vessel in the cellar at Healdsburg’s Rodney Strong Vineyards is a prototype produced by Vicard, a barrel-making ...