While humans have been eating fermented foods since ancient times, researchers are only starting to unravel some of the biggest questions about their health benefits. Kefir, kimchi, sauerkraut and ...

Fermented garlic water, a traditional tonic, enhances garlic's nutrients and develops probiotics through natural fermentation. Consuming it regularly can boost immunity, reduce inflammation, and ...

Traditionally, the leftover rice from afternoon was soaked by people in a pot, preferably made of clay, and left overnight at room temperature. By morning it was ready and many would savour it with ...

The main benefit of eating fermented foods lies in the live bacteria present in the produce. Dr Emily Leeming, a microbiome scientist, dietician, and creator of the Second Brain newsletter, says when ...

On a sunny Friday morning in Janda Baik, Pahang, a small group of men and women head out to harvest fruits and vegetables, picked fresh from the sprawling organic farm, A Little Farm on the Hill.

Precision fermentation, a type of synthetic biology, uses genetically modified organisms to produce consumable products. Because this technology is new and just starting to scale, consumers may still ...

Fermentation is a process that dates back thousands of years and was the first example of biotechnology in human history. The impact of fermentation on ancient culture and food cannot be understated, ...