Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 32 of "It's Alive." This time Brad makes the highly requested beet kvass. It's a fermented drink popularly made with rye bread, but ...

KANSAS CITY — Taste often becomes an issue when formulating products with plant-based protein or reduced sugar. In both cases, fermentation is proving valuable, and in some cases cost-effective, when ...

Uri Laio, proprietor of Brassica and Brine, which calls itself a micro-craft food business, stands at the front of a small crowd gathered to learn from this master artisan how to make kvass, or ...

Fermented foods like sauerkraut and kimchi, and beverages like kombucha and kvass, have been shown to help balance the bacteria in the intestinal tract, boosting the good bacteria that protect the ...

Beet root, pulp will keep for months in trenches, which are best lined with brickwork, the pulp being compressed into them by means of a rammer, and then covered with straw and a thick coat of earth.

A cyclic changeover experiment, involving six sheep, was undertaken to evaluate the effects of molassed sugar-beet pulp (MSBP) and formic acid (FA), as silage additives, on silage fermentation, intake ...

Mehr Singh is a food and culture reporter based in New York. Her work appears in Bon Appétit, Food52, and other publications. If you’re the kind of person who finishes a jar of pickles and finds ...

Fermentation was in the spotlight at the west county town of Freestone on Sunday as a number of businesses got together to showcase their crafts. Fermentation was in the spotlight at the small western ...