NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new opportunities for functional seaweed foods and beverages.
COPENHAGEN — “The Noma Guide to Fermentation” details how to build a simple MacGyver-style fermentation chamber using a Styrofoam cooler, terrarium heating mat, humidifier, and hygrometer. With it, ...
Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers.
If you buy something from a link, Vox Media may earn a commission. See our ethics statement. In How I Got My Job, folks from across the food and restaurant industry answer Eater’s questions about, ...
Wine. beer. Cheese. Coffee. Chocolate. Vanilla. Bread. Salami. Cider. They’re not only among the world’s favorite foods. They are all edibles whose appealing tastes and textures are produced by ...
This article is more than 7 years old. "I truly believe in fermentation as a way to make cooking easier," explains René Redzepi. "It's a natural process and way of being, and ultimately the future of ...
Co-fermentation method using lactic acid bacteria and yeast unlocks nutrients in kombu, boosting probiotics and GABA, and replacing fishy odors with fruity aromas, paving the way for tastier, ...
BACKGROUND: While simultaneous saccharification and co-fermentation (SSCF) is considered to be a promising process for bioconversion of lignocellulosic materials to ethanol, there are still relatively ...
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