Mastodawn

#Fermentation company claims its way to produce alternative protein could replace all European chicken consumption at/below cost parity, using only idle European brewery capacity (as beer consumption has been declining for years): vegconomist.com/interviews/p... #Protein #Breweries #Costs

Pacifico Biolabs: "We Could Pr...

Pacifico Biolabs: "We Could Produce Enough Mycelium to Replace All European Chicken Consumption Using Idle Brewery Capacity" - vegconomist - the vegan business magazine

Zac Austin is co-founder and CEO of Pacifico Biolabs. After graduating from the University of Cambridge, he began his career at McKinsey in London, working as

vegconomist - the vegan business magazine

FediBoard Wellness 1d ago

The Tea in Your Kombucha Changes More Than Just the Taste
https://www.sciencedaily.com/releases/2026/06/260621060313.htm
Scientists discovered that kombucha's flavor, chemistry, and antioxidant activity vary dramatically depending on the tea used to brew it — green tea came out on top.
#kombucha #guthealth #fermentation

Econopass 1d ago

Scientists discovered that kombucha's flavor, chemistry, and antioxidant activity vary dramatically depending on the tea used to brew it — green tea came out on top. #kombucha #guthealth #fermentation

https://www.sciencedaily.com/releases/2026/06/260621060313.htm?utm_source=flipboard&utm_medium=activitypub

Posted into FLIPBOARD EXCHANGE FEED 🗞️ @flipboard-exchange-feed-Econopass

The tea in your kombucha changes more than just the taste

Scientists discovered that kombucha’s flavor, chemistry, and antioxidant activity vary dramatically depending on the tea used to make it. Green and oolong tea kombuchas emerged as the most biologically active, while fermentation transformed each tea into a distinctly different beverage.

ScienceDaily

Zahradie 1d ago

Next batch in to ferment on the kitchen counter for about a week and then into the fridge - fresh crunchy vegetables form our garden, such a lovely bubbly sight
#ferment #fermentation
#growyourown #gardening

Martin Reich 1d ago

𝗪𝗶𝘀𝘀𝗲𝗻𝘀𝗰𝗵𝗮𝗳𝘁 🤝 𝘁𝗿𝗮𝗱𝗶𝘁𝗶𝗼𝗻𝗲𝗹𝗹𝗲 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻

Ich liebe ja #Fermentation, das ist glaub ich kein Geheimnis. 💁‍♂️
Traditioneller Fermentation haftet etwas romantisches, uraltes und richtiges an, das man gar nicht mehr verbessern kann oder muss. Richtig? Möööp, falsch. 1/4

The Japan Times 3d ago

In 2025, Japan exported 5,248 metric tons of nattō, the infamously slimy, pungent fermented soybean dish — a sign that the sometimes reviled and sometimes beloved food is gaining converts overseas. https://www.japantimes.co.jp/life/2026/06/22/food-drink/natto-popularity-overseas-superfood-new-type/?utm_medium=Social&utm_source=mastodon #life #fooddrink #fermentation #diets #natto

‘A little funky’: Japanese ‘nattō’ disgusts and delights the world

Aside from its supposed health benefits, ‘nattō’ has long been loved in Japan for its stunning affordability — charms the rest of the world seems to be warming up to.

The Japan Times

Martina Brunner 4d ago

Fermentation

Die verschiedensten Arten der Fermentation haben sich Stück für Stück in mein Leben geschlichen -
angefangen mit dem Sauerteig vor gut 20 Jahren, über die Gemüsefermentation bis hin zu fermentierten Getränken.
Zuerst nur zum Testen, um dann Bestandteil der Ernährung zu werden.
Die Fermentation von Gemüse in Salzlake oder eigenem Saft, das Brot backen mit Sauerteig und Hefewasser, die Herstellung von Essig und wilder Limonade, dass alles und noch mehr findet Platz im Kurs "Keller-Küche-Speis" bei uns am Hof. Vom 14.9.-18.9. oder 5.10.-9.10. - 5 Tage geballtes Wissen für mehr Selbstversorgung.
Oder bei den Workshops zu den einzelnen Themen am Wochenende.

#fermentation #bauernhof #hanggarten #vorratshaltung #brotbacken

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Ms. Que Banh 4d ago

Elena, in the t-shirt, was the event organizer. Her family is from Russia. They taught how to make fridge pickles. They live 5 houses from us. Wonderful immigrant family 💗

#Saanich #Neighbours #CommunityBuilding #Grassroots #Pickling #Fermentation #Pickles #FoodSecurity

Bär Space 5d ago

Heute fülle ich meine Hausgemachte chili-Bohnenpaste in kleinere Gläser ab. Ich war etwas überrascht, dass die schon drei Jahre gereift ist. Wenigstens ist das bei fermentierten Lebensmitteln oft ein Vorteil, Projekte hinten im Vorratsregal zu vergessen.

#Fermentation

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