In our weekly column, Quick Bites, we round up the latest developments in the alt-protein and sustainable food industry.

I didn’t grow up with jars of fermented cabbage sitting on the counter. But once I started learning about gut health and the ...

If someone had told me a few years ago that I’d be fermenting cabbage on purpose and calling it a hobby, I would’ve laughed.

Until fairly recently, the jars of pickles many of us came into contact with most were the gigantic ones on the counter at ...

It's reputed to improve gut health, be easier to digest and be better for the waistline, which is why so many are prepared to ...

Have leftover onions, kale, celery or apples withering in your fridge? Then you have what it takes to make this easy ...

Preserving trims waste, promotes food security and provides seasonal edibles all year. Can, dry, dehydrate, freeze, ferment, ...

Sauerkraut is a popular condiment consisting of shredded cabbage that lactic acid bacteria have fermented. It’s low in calories but contains plenty of fiber and vitamins C and K. Yogurt is made ...

Much like Italian gorgonzola, German sauerkraut and Norwegian rakfisk (fermented trout), Japanese natto falls into the category of foods people tend to either love or hate. This particular traditional ...

It also absorbs nitrogen and phosphorus and therefore does not need any fertilizer – or watering. Fermented seaweed? Those who have tried it think it is much tastier than it sounds, and researchers at ...