Fermenting and spring have one word in common—SCIENCE.
The spring season is a little like fermenting foods. You patiently wait for it. It’s underneath the snow, which acts as insulation for the live microorganisms below, all the while replenishing and resetting itself, getting ready to bubble up and bloom. We may become impatient, but when those first tendrils break through, and another begins to blossom, our hearts sing because the wait is over.
Read the Spring 2026 Digital Edition here.
It’s an interesting analogy, Spring and Fermentation, and in this Spring issue, we celebrate all things fermented. And we have our good friend Rose Forbes from IndieFerm to thank for all her insights, input, and words, and most importantly for guiding us through an entire issue dedicated to fermentation.
Not only do we learn about the health benefits of eating fermented foods, we go in-depth, exploring the science behind the practice. It’s also apropos that in the Year of the Cabbage, we salute kimchi. You’ll impress your friends with your knowledge (and SAT words) after learning about the chemical processes that occur when fermenting foods and drinks. You’ll look like a real hero when you make homemade kombucha for your family while saving a few cents (oops, nickels) to boot, and mention that SCOBYS are cool!
Showcasing other fermented products, we entice you with an award-winning black garlic spread and a delectable miso-caramel-covered banana bread. Along with our regular features, Local Provisions, The Buzz, and the very fun edible Horoscopes, this issue highlights the beauty of rebirth, patience, and the health benefits that fermentation yields in abundance. (Some disease states are not simpatico with fermented foods, so always check with your doctor.) However, for most of us, enjoying these tasty foods with added health benefits is a win-win.
In this season of rebirth, start some new habits like eating, making kombucha, and trying an assortment of fermented foods. Science is your friend, and the more you learn, the more confident you’ll become in creating new taste sensations for yourself, your family, and your friends. So, get your fermentation on!
Eat Thoughtfully,
-EDITOR
-PUBLISHER
edible SOUTHEASTERN MASSACHUSETTS® is available through our ad/partners throughout Southeastern Massachusetts and by subscription. Subscription Rate is $36 annually. Published seasonally: Spring, Summer, Fall, Winter. Contact us directly for advertising details and subscription information.
