Read the latest positive news, breakthroughs, and inspiring stories about fermentation, curated daily by BrightWire.
A California town is teaching residents how to fight food waste and climate change by turning kitchen scraps into delicious fermented kraut. The free workshop proves that climate action can start right in your own kitchen.
Labs worldwide are using fermentation to transform discarded cocoa shells, pea leftovers, and soy pulp into delicious cheese, pet food, and meat substitutes. This ancient technique is rescuing millions of pounds of waste while creating tasty, nutritious products.
A Korean Australian farmer in Tasmania is making kimchi with an unlikely Australian ingredient that's winning over locals and helping fermented food take root in regional Australia. Sue Glynn's Weet-Bix kimchi formula is turning heads at workshops while connecting two cultures through food.