EditorialNoma’s famous experiments with pickling, fermentation and curing will be the basis of the new Noma Projects as seen in a notebook in Copenhagen on Dec. 2, 2022. (Ditte Isager/The New York Times)
EditorialBeer maturing inside tanks in the fermentation cellar at Klosterbrauerei Neuzelle Brewery, in Neuzelle, Germany, on May 27, 2022. (Patrick Junker/The New York Times)
EditorialBeer maturing inside tanks in the fermentation cellar at Klosterbrauerei Neuzelle Brewery, in Neuzelle, Germany, on May 27, 2022. (Patrick Junker/The New York Times)
EditorialJihee Kim checks on veggies at various stages of fermentation for Perilla, her popup takeout kitchen in Los Angeles, Jan. 15, 2021. (Adam Amengual/The New York Times)
EditorialDeWayne Schaaf, the owner of Ebb & Flow Fermentations, pours a vial of the Norwegian yeast kveik into his fermentation tanks to make a batch of beer at his brewery in Cape Girardeau, Mo., March 9, 2020. (Luke Sharrett/The New York Times)
EditorialA variety of products available at a fermentation festival at the Brooklyn Cider House in New York, March 7, 2020. (Brittainy Newman/The New York Times)
EditorialPASTEUR, Louis (Dole 1822-Villeneuve-l 'Etang, Marnes-la-Coquet, 1895). French biologist, creator of Microbiology. It was the first to discover that fermentation was caused by living organisms, microbes. Creator of aseptic technique.