Home bakers have volunteered their sourdough starters to a team of American scientists who want to unravel the microbial secrets of sourdough.
Leekchi is a highly flavorful fermented condiment made simply of leeks, salt, ginger, garlic, and hot peppers.
Kefir Panna Cotta is similar to yogurt and granola with a soft texture.
Microbiologist Rachel Dutton studies cheese and its microbes. Chef Bob Adkins presents an easy cheese making tutorial. And, time for barbecue!
If you are just getting started making your own fermented food, you may want to consider one of the most commonly known foods: Sauerkraut.