Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its ...

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new ...

Off-putting smells can make even the healthiest of foods unpalatable. In a new study, researchers have developed a way to remove unpleasant aromas from plant-based proteins to make them smell more ...

Michael David Winery is excited to announce their fermentation experiment, Grape Microbiota, is expected to return to Earth on July 17th. Partnering with Common Sense Solutions (CSS) and sent to the ...

The ancient culinary practice of fermentation may play a role in the future of space cuisine. In March 2020, an interdisciplinary team of researchers sent a small batch of ingredients for the Japanese ...

Japanese scientists have launched the world’s first experiment to ferment sake in space, aiming to determine whether microbial brewing processes can function in lunar gravity. Conducted aboard the ...

Sandor Katz’s most recent book, New York Times-bestseller The Art of Fermentation, came out in 2012. He took the halt in traveling brought on by the pandemic as an opportunity to finally write about ...

However, bar manager Gabe Chavez has been in the process of transforming the menu since taking over in January. Now that the four-year veteran of the bar has taken the reins, he’s started to ...