Fermentation is an easy, ancient process of preservation. Salt is dissolved in natural juice and/or water to make brine. Fermenting...

Fermenting cabbage to make sauerkraut is a cultural and culinary tradition. This tangy side dish und sausage topping has plenty of health...

Mold is a fungus related to yeast and mildew. In fermentation mold has complex and cultivated functions. It's used in soy sauce, salami,...

Lactic acid fermentation is used intentionally by humans for thousands of years. A common method of preservation, this biological process...

Pickling and fermenting are processes for preserving vegetables like green beans. Both enhance flavor and extend shelf life, but methods,...

Fermentation in brewing transforms sugar into alcohol through the action of a vast colony of one-celled, immotile microbes. Top...

Chocolate is one of the world's most beloved indulgences. The journey from cacao bean to chocolate bar is a series of artful processes,...

Lactic acid bacteria (LAB) are industrious microbes working to transform ingredients such as milk into cheese and cabbage into sauerkraut...

Yeast is a single-celled fungus essential for fermentation. It transforms simple sugars into alcohol and carbon dioxide, a process...

Alchemy uses natural processes, often driven by microbial forces. Unseen biological entities include bacteria, amoeba and flagellates....

Fermentation and rot are natural processes. While they may seem synonymous, a closer look reveals the differences between the two....

Mother of vinegar ( Mycoderma aceti ), is a fascinating compound of life, with a range of health benefits and versatile uses. The Mother...