Science · 26 February 2026
Probiotics or living cultures: the science of living food
Between scientific precision and old wisdom, discover why naturally fermented foods are more than a technical label.
Science · 25 March 2025
The power of fermentation in spring
As nature reawakens, living fermented food offers a fresh, seasonal way to bring variety back to the plate.
Science · 17 March 2025
Do fermented vegetables lose their benefits when cooked?
Cooking changes living cultures, but fermented vegetables still bring flavour and value. A Swiss guide with a traditional recipe.
Science · 11 March 2023
Lacto-fermentation and wellbeing
Discover the reasons to enjoy organic lacto-fermented vegetables as part of a varied and pleasurable diet.
Science · 5 March 2022
Fermented vegetables, physical activity and recovery
Living, varied food can support an active routine; fermented vegetables offer flavour and microbial diversity along the way.
Science · 2 November 2021
Fermentierra and Nahibu: get your microbiome straight
Fermentierra was selected to represent the powerful ancestral craft of lacto-fermentation alongside microbiome specialist Nahibu.