There are actually two types of fermented foods: those that are fermented to improve flavour, and those that contain active probiotic cultures. Despite the fact that coffee and cocoa do have certain ...

After being salted and fermented, the beans turn black, dusty and shrivelled. But don't let their appearance fool you - they're delicious, although because their flavour is so strong and pungent ...

Shoyus that are fermented for a long time can develop all sorts of interesting flavour profiles. Tamari is another type of soy sauce you might see in recipes. Traditionally it was a by-product of ...

Food company Sonomono, based in Fukuoka Prefecture, has invented a new form of natto by freeze-drying the fermented soybeans and turning them into powder. The new product was originally made for ...

Picture: Eddie O'Hare “A lightly sparkling fermented drink ... who don’t want to drink kombucha because of the stronger flavour or small amount of caffeine present.