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Long before we were being encouraged to buy fancy probiotic supplements as a good-gut fad, lactic acid fermentation (or lacto-fermentation) was the go-to goodness for the gut. Lacto-fermentation is an ...

Lacto-fermentation has a branding problem. Every person I talked to about this story heard the term, and with visions of rotting milk in their heads, said “hmm… sounds disgusting.” But if it takes you ...

Lauren Landers holds a jar of kimchi, which ferments faster than sauerkraut and it’s ready to eat in just a few days. Credit: Lauren Landers Sauerkraut’s spicier cousin, kimchi, was developed in ...

During these last gasps of summer, as the kitchen overflows with food-garden perishables, I am leaning on lacto-fermentation as a means of boosting both shelf life and on-board beneficial biology.

Necessity, they say, is the mother of invention. But Uganda being gifted by nature, provides us an assortment of free or cheaper alternatives to our needs, which somehow limits our creativity. Need to ...

While some parts of the world—particularly Asia—have rich histories of using fermentation, more people across the US are making their own kimchi and sauerkraut, brewing kombucha in their kitchens, and ...