Thursday, October 2, 2014

Thanks to the Fermentation Boom, Business Is Bubbling for These Companies


For potter Jeremy Ogusky, the roots—or germs, if you will—of his foray into the science of food fermentation began with a childhood love of his grandmother’s borscht. Made from fermented beets, the soup is one of Ogusky’s earliest culinary memories.


Full story: Thanks to the Fermentation Boom, Business Is Bubbling for These Companies


Books: Gut healing | Fermentation howto Supplements: Prebiotics | Resistant starch | Probiotics