The new brewery at Culinary Institute of America in Hyde Park, N.Y. The school now teaches the art and science of brewing, an elective course. Allison Aubrey/NPR

When the Culinary Institute Of America says so, we pay attention. We keep hearing about fermentation from our friends and colleagues in the know. So we watch for these stories. The Salt feature on National Public Radio must be, by now, one of our most go-to sources, and for good reason (considering what we care about):

Fermentation Fervor: Here’s How Chefs Boost Flavor And Health

ALLISON AUBREY

There’s an explosion of interest in friendly bacteria.

Beneficial microorganisms, as we’ve reported, can help us digest food, make vitamins, and protect us against harmful pathogens.

As this idea gains traction, so too does the popularity of fermented foods such as yogurt, sauerkraut and kimchi.

Though the science is tricky, researchers are learning more about how this ancient technique for preserving food may also help promote good health. Continue reading →