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fermentation
Trends
- 1Clara Lee and Eddo Kim Share Aged Kimchi Stew RecipeβΌRECIPE: Clara Lee and Eddo Kim's Aged Kimchi Stewβ¦
Clara Lee and Eddo Kim have shared their recipe for aged kimchi stew, published by KCRW. The dish highlights the use of well-fermented, tangy kimchi, a staple of Korean home cooking that develops deeper flavour over time. The recipe is drawing interest from home cooks looking to try traditional Korean comfort food at home.
- 2A home cook celebrates a successful batch of fermented cabbageβOh! This fermented cabbage turned out really gooooood. # cooking
A home cook shared that their batch of fermented cabbage turned out well, expressing delight at the result. Fermented cabbage, such as sauerkraut or kimchi, requires days of careful fermentation, so a good outcome is a small but satisfying win that resonates with others interested in home cooking and food preservation.
- 3Esther Choi shares kimchi seafood pot recipeβThis recipe for a kimchi seafood pot keeps Esther Choiβs mom coming back for more
A syndicated recipe feature is circulating across US regional newspapers: a kimchi seafood pot from chef Esther Choi that she says keeps her mother coming back for more. The piece, distributed by a wire service, highlights the dish's mix of fermented kimchi and seafood and offers home cooks a family-approved version of the Korean-inspired one-pot meal.
- 4Extrusion pretreatment found to speed silage breakdown of Caragana korshinskiiβΌAnalysis of structural modifications and metagenomic sequencing during the ensiling of Caragana korshinskii provides insights into how extrusion pretreatment promotes lignocellulose degradation
A study published in Scientific Reports examined how extrusion pretreatment affects the ensiling of Caragana korshinskii, a drought-tolerant shrub used as animal feed. Combining structural analysis with metagenomic sequencing, the researchers showed that the pretreatment promotes lignocellulose degradation during fermentation, offering a potential route to make this fibrous plant more digestible and useful as forage.
- 5
A new recipe for double miso chocolate chip cookies is circulating in food coverage, combining salty fermented miso paste with sweet chocolate chip cookie dough. The savoury-sweet baking trend continues to draw interest, and home cooks are sharing and discussing how miso deepens the flavour of a classic cookie.
- 6Homemade Prebiotic Soda Recipes Trending in Wellness CirclesβPrebiotic Soda: Home Made Recipes A little homemade inspiration for your kitchen today! ππ½οΈπ¨βπ³π₯ #recipes #recipe #food #
Home cooks are sharing recipes for making prebiotic soda at kitchen, a fermented, gut-friendly alternative to commercial sodas. The recipes typically involve fruit, sugar, and natural carbonation, appealing to those interested in gut health and cutting back on sugary drinks. Food and wellness communities are picking up the trend as interest in homemade functional beverages grows.
- 7Infinite Roots launches Umami Block in German storesβInfinite Roots launches Umami Block product in German retail
Food biotech company Infinite Roots has introduced a new Umami Block product to German retail. The Hamburg-based firm, known for growing mycelium-based alternatives to meat, is positioning the launch as a way to bring savoury, umami-rich ingredients to everyday shoppers. Details on pricing and which chains will stock the product have not yet been widely reported.
- 8German Cell-Based Milk Startup Senara Expands to NetherlandsβΌGerman Cell-Based Milk Startup Senara Expands to Netherlands with Govt Funding
German cell-based milk startup Senara is expanding operations to the Netherlands, with backing from government funding. The move marks a step for the young food-tech company as it scales its animal-free dairy production beyond Germany. Expansion with public support signals growing European institutional interest in precision fermentation and alternative dairy technologies.
- 9
Biotechnology companies are using synthetic biology and precision fermentation to produce real milk proteins such as casein and whey in fermentation tanks, bypassing dairy cows entirely. The approach promises animal-free dairy products with identical taste and nutrition to conventional milk. Coverage highlights its potential to cut the environmental footprint of dairy farming, while questions remain about cost, scaling and consumer acceptance.
- 10Fungal biotechnology faces two valleys of death between lab and factoryβFungal biotechnology faces two valleys of death on the road from lab to factory
Fungal biotechnology, which uses fungi to produce chemicals, materials and food ingredients, is being held back by two funding and scale-up gaps on the path from research to industrial production. According to the report, promising lab discoveries stall first when academic funding ends and again when investors hesitate to back costly pilot-scale fermentation facilities, leaving many innovations stuck before they reach commercial factories.