CONCORD — At a recent class on fermentation at Verrill Farm, we learned about bacteria, gases, acidity, salt brine, burping, bad fuzz, fizz, mold, and rot. Yes, the relevant vocabulary for the process ...

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 ...

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 ...

When Aniko Zala first nibbled on kimchi, the spicy Korean cabbage mixture bit her back. “I always loved sour flavors,” she said. “I couldn’t handle the funk at first.” The dish eventually grew on Zala ...

Growing food from microbes – whether it’s meat alternatives or high-intensity sweeteners - is more efficient and in many cases more sustainable than raising animals or growing crops. But if we want to ...

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 ...

At Fermenter, the new restaurant from chef Aaron Adams, the name is literal. Just beyond the counter at this charming, lived-in space on Southeast Morrison, past the projected daily takeaway lunch ...