Grains fermented with Propionibacterium freudenreichii – the bacteria usually used as a ripening culture in Swiss-type cheese -- have enough vitamin B12 to be nutritionally significant and could ...
Grain-based materials fermented with Propionibacterium freudenreichii have enough vitamin B12 to be nutritionally significant. With the help of Lactobacillus brevis in the fermentation process, vegans ...
Sandor Katz is a self-described “fermentation revivalist.” (Seriously, it’s even his email signature.) He has studied, taught and practiced fermentation for more than 20 years. He’s written multiple ...
Wild Fermentation (Chelsea Green Publishing, 2003) by Sandor Ellix Katz explores the variety of dishes that can be made via fermentation. This excerpt comes from chapter 9, “Fermented-Grain Porridges ...
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