Probiotics are good for the bones, a new study finds. Older women who took probiotics had less bone weakening than women who did not take probiotics. Fermented foods rich in probiotics include pickled veggies (sauerkraut, pickles, kimchi), yogurt, kefir, kvass and natto.
Read more (New York Times)
The CEO of kefir-based Lifeway Kefir has published a cookbook, “The Kefir Cookbook.” In it, Julie Smolyansky shares how her father began fermenting kefir in their Chicago basement. The international recipes all incorporate kefir, and include lasagna, gyros, classics from Julie’s Russian roots and recipes from some of Chicago’s favorite chefs.
Georgia’s getting their first kombucha taproom. Cultured South will offer fermented creations to eat and drink, like kombucha tea, kefir, Jun, drinking vinegars, wild ferments, cold brew and vegan cheeses. Their grand opening in May will coincide with the 2nd annual Atlanta Fermentation Fest. Cultured South is founded by the creator of Golda Kombucha, Melanie Wade.
Seven Acres Farm & Ferments is expanding their home-based fermented food business to Canada’s grocery store shelves. Their fermented offerings include water kefir, kimchi, pickles and 14 varieties of sauerkraut (like lemon dill, classic caraway and sweet juniper).
Water kefir — a fermented, carbonated drink made using kefir grains — is booming in popularity. Oregon co. The Water Kefir People is expanding in the market, appealing to health-conscious consumers who want a less-tart alternative to Kombucha. Their top selling brew combination is turmeric and ginger.
Today’s Got Milk ads better include the fermented variety. Fermented milk from yogurt to kefir to buttermilk is spiking in popularity. It’s estimated to grow 3.7% (CAGR) from 2017 to 2023, thanks to its long shelf-life, easy digestion and antioxidants.
Checkout Alex Lewin, author of “Kombucha, Kefir, and Beyond” on KTLA this morning. He discusses the health benefits of fermentation and shares some recipes.