In a remarkable blend of science and tradition, researchers have revived an old Balkan and Turkish yogurt-making technique ...

The ocean is Earth's largest carbon sink, absorbing about 25% of the CO₂ released by human activities. However, this uptake ...

This is a literal VBlog taken from my Website about how food fermenting is rising in popularity as people are beginning to ...

This video gives a quick explanation on how to use a recycled pickle jar for lacto fermentation purposes with an example of sauerkraut. It is not how to make sauerkraut but more so how lacto ...

Researchers have enhanced vinegar’s antibacterial properties by infusing it with cobalt-based carbon nanoparticles. This nano-boosted solution kills harmful bacteria from both inside and outside their ...

“Today’s yogurts are typically made with just two bacterial strains,” microbiologist Leonie Jahn, one of the paper’s authors, ...