Fermentation and fermented foods continue to be hot topics all over the food world. Our guests take on the microbiome from multiple perspectives.
Home bakers have volunteered their sourdough starters to a team of American scientists who want to unravel the microbial secrets of sourdough.
With his new book, Sandor Katz hopes to empower people to reclaim the ancient processes of fermentation.
If you are just getting started making your own fermented food, you may want to consider one of the most commonly known foods: Sauerkraut.