"The Noma Guide to Fermentation" coauthor David Zilber told Business Insider how anyone can make gut-friendly fermented foods ...

Excerpted from Fermented Vegetables, 10th Anniversary Edition by Kirsten K. Shockey and Christopher Shockey, with photography by Dina Avila, and used with permission from Storey Publishing.

Fermentation Journeys with Sandor Ellix Katz Kenny Coogan: [00:00:00] Home fermentation is great in the fall, but also year round. What are some of your favorite vegetables to ferment? Sandor ...

Fermentation increases the availability of nutrients in food. For example, iron is more readily absorbed from fermented vegetables than non-fermented ones (6, 24). Reduced inflammation.

Kimchi combines the probiotic benefits of fermentation with the prebiotic advantages of fiber-rich vegetables and the anti-inflammatory properties of its spices, creating a true digestive ...

Zilber, who is based in Copenhagen but grew up in Toronto, made his name in the culinary world doing "the wildest forms of experimental fermentation" at Noma, which is due to close in late 2024.

Fermenting vegetables is a fantastic way to preserve your garden harvest while enhancing the nutritional value and flavor of your produce. The process of fermentation not only extends the shelf life ...