The simplest method of lacto-fermentation is to submerge a food that naturally contains lactic acid bacteria, such as cabbage or cucumber, into a brine of water and salt. Fermented milk ...

Cover your vegetables with the brine. Add a weight or coil to your mason jar to keep the vegetables submerged. Because fermentation is an anaerobic process (it works without air), it is important ...

If you'd like to get in on the fermented food trend but don't know where to start, we're here to help, with tips from two ...

1936 Pfizer began marketing synthetic vitamin C made with submerged fermentation as the first step in the process. Pfizer soon became the leading manufacturer, and the company decided to market other ...

FoodNavigator learns more. Mushlabs leverages submerged fermentation to produce mushroom mycelium - the network of threads from which mushrooms grow. This base ingredient offers a number of advantages ...

Mushroom fermentation food tech MycoTechnology is one such pioneer. The US-based group makes ingredients using the fibrous root structure of mushrooms, known as mycelium. It operates its own ...