#fermentation

#fermentation

Fresh sardines are typically grilled over an open fire and served with lemon, local olive oil, and blitva, a mix of Swiss chard, potato, and garlic.

Umeboshi, a Japanese condiment made from ume fruit, exemplifies the benefits of shorter food chains and local sourcing for flavor and nutrition.

Fungu'it aims to transform agricultural by-products into high-value natural flavourings through solid-state fungi fermentation, significantly reducing environmental impact and costs.

In my eyes, bins are coffins for things that have been badly designed, says McMaster. If there was a trophy for negligence, it would be bin-shaped.

Fermented drinks like tepache showcase the innovative use of food preservation methods, transforming simple ingredients like pineapple rinds into an effervescent beverage that captures complex flavors.

The flavors are important when tasting hot sauces, both on their own and with food, as heat behaves differently with various types of dishes.

While pickling preserves food with vinegar, kimchi owes its acidity to natural bacteria - the same agent responsible for the tanginess of yogurt and sourdough bread.

IPA beers typically contain less than 1 gram of residual sugar per 12-ounce serving due to an extensive fermentation process, making them drier compared to regular beers.

Dr. Frankenstein called forth lightning to bring his monster to life. Brewers call forth yeast. Perhaps more than any other ingredient, the unicellular fungus breathes life into a beer. It also plays a key role in determining the taste on your tongue.