This group welcomes both very practical and very theoretical topics, and everything in between.

Hopefully a full range from expert scientists to clueless newbies will use this group for sharing, learning, and consolidating knowledge, with an aim towards creating a well-organized archive that will make it easy for newbies to get thorough answers right away and keep the "oldies" happy enough to explore new frontiers!

Click here for the complete group description

EXAMPLE TOPICS:

-fermented and pickled vegetables and fruits (e.g. kimchi, gundruk, kawal, sayur asin, achaar, tempoyak)
-fermented grains and legumes (e.g. ogi, atole, idli, khanomjeen, sourdough, miso, natto, tempeh)
-Japanese rice-bran fermentation
-comparisons between food preservation methods
-salt-free fermentation
-fermented and pickled land meats and water meats (e.g. fish)
-history of fermented foods
-lactic acid
-yeast
-molds (good and bad)
-ragi, nuruk, bubod, koji
-vinegar
-kombucha
-water kefir
-SCOBYs
-effective microorganisms (EM)
-antioxidative properties of fermented foods
-phototropic bacteria
-soil-based microorganisms (SBO)
-microbes as nutrients
-vitamin production and loss in fermented foods
-antinutrient reduction and creation in fermented foods
-vitamin K2 (menaquinone-7)
-microbial aspects of raw meat and eggs
-high meats
-microbial nutrition before humans started fermenting foods
-GI microflora, parasites
-probiotics, prebiotics
-GI malfunction (e.g. leaky gut syndrome, candidiasis, colitis)
-traditional fermented grain and fruit beverages (e.g. kvass, tepache, colonche, merissa, kaffir, pito, takju, sake, pulque, ulanzi)