Serotonin, the gut-brain axis, the microbiome and mood. A plain-language look at what the research actually says in 2026, and what it does not. Why we call it a second brain The gut has a nervous system of its own, the enteric nervous system, with hundreds of millions of neurons. It runs much of digestion without checking in with the brain, and stays in constant contact with it the rest of the time. So the phrase second brain is not marketing. It is closer to anatomy. The lin

What actually happens, molecule by molecule, when food ferments. A plain-language walk through the chemistry, no lab coat required. The one-line version Microbes eat sugars and give back acids, gases and aromas. That, in a sentence, is fermentation. Everything that follows is just detail worth knowing. Meet the workers Different ferments rely on different microbes. Lactic acid bacteria drive kimchi and most vegetable ferments, turning sugars into lactic acid. Yeasts power kom

Leaving food on the counter to change on purpose sounds risky. It is not, and here is the science of why. Controlled, not spoiled Fermentation is not rot. It is a controlled process in which salt, acidity and the right microbes create conditions that keep dangerous bacteria out. Humans have used it to keep food safe for millennia, long before anyone understood the microbiology behind it. The three guards Three things stand guard in a good ferment. Salt sets the environment, t

The gut and the brain are in constant conversation. Here is what that gut-brain axis actually is, and what it is not. A two-way line Your gut and your brain are linked by the vagus nerve, by hormones, and by immune signals. Messages travel both ways along this line, which is why nerves can give you butterflies in your stomach, and why a troubled gut can quietly drag on your mood. The serotonin surprise Here is the fact that surprises most people: around ninety percent of the

They sound alike and get muddled constantly. One is the bacteria, the other is their breakfast. You need both. Probiotics: the microbes Probiotics are the live beneficial bacteria and yeasts themselves. You get them from live fermented foods, our kombucha and tibicos, kimchi, live yoghurt, and from supplements. They add to the community already living in your gut. Prebiotics: their food Prebiotics are the fibres and compounds those microbes eat: onions, garlic, oats, legumes,

Kimchi is not just a side dish, it is an ingredient. Ten easy ways to use it, plus the one rule worth remembering. The one rule Heat kills the live cultures. If you want the probiotic benefit, add kimchi at the very end or eat it raw. Cooked kimchi is still delicious, so do cook with it, just think of it then as a hit of flavour rather than a dose of live culture. Ten ideas Stirred into scrambled eggs in the last few seconds. Kimchi fried rice, the classic for a reason. Layer

Probiotics get all the attention, but your gut bacteria need feeding too. Prebiotics are their actual food. Prebiotics, simply Prebiotics are fibres and compounds that you cannot digest but your gut bacteria can. They are the food that keeps a good microbiome fed and busy. There is not much point seeding a garden you never water, and prebiotics are the water. Where to find them The good news is that prebiotics live in ordinary food, not in a supplement aisle. Onions, garlic,

A little salt, some vegetables and time turn into kimchi. Salt is the quiet gatekeeper that makes the whole thing work. The gatekeeper In lacto-fermentation, salt sets the terms. It creates an environment where the microbes you want, the lactic acid bacteria such as Lactobacillus, can thrive, while the ones you do not want are held back. That is how a jar left on the counter becomes safe, sour and alive instead of spoiled. What salt does in kimchi In kimchi, salt draws the wa

Long before the fridge, before the stove even, humans were fermenting. A short history of a very old idea. Older than cooking, almost Fermentation is ancient. Traces of fermented drinks go back thousands of years across China, the Caucasus and the Middle East, and the practice almost certainly began even earlier than the evidence we can find. It started as preservation, a way to keep food edible through winter in a world with no refrigeration. Every culture has one Look aroun

Around a hundred trillion microbes live in your gut. Here is who they are, what they do, and how to keep them on your side. Who lives down there Your gut is home to roughly a hundred trillion bacteria, from more than a thousand species, weighing something close to two kilograms in total. Most of them live in the large intestine. Everyone's mix is different, shaped by how you were born, what you eat, where you live, and every course of antibiotics you have ever taken. What the

That jelly-like disc floating in your kombucha has a name and a job. Here is what it is, how it forms, and how to keep it happy. An acronym, not an animal SCOBY stands for Symbiotic Culture Of Bacteria and Yeast. It is a living community, not a mushroom and not a jellyfish, even though it looks a little like both. The bacteria and the yeasts work as a team: the yeasts turn sugar into alcohol and carbon dioxide, and the bacteria turn that alcohol into the tangy acids that make

Looking to elevate your plant-based meals with a flavorful and nutritious dish? This Thai Basil Chickpea Tempeh Stir-Fry combines the rich, umami flavours of Thai cuisine with the health benefits of fermented foods. It's quick to prepare, making it perfect for weeknight dinners.​ 🌿 Why Choose Fermented Tempeh? Tempeh is a fermented soybean product that originated in Indonesia. The fermentation process enhances its nutritional profile, making it a powerhouse of plant-based pr

Tartiflette is a beloved dish from the French Alps, traditionally made with potatoes, reblochon cheese, and lardons. But did you know you can enjoy this creamy, indulgent gratin in a fully plant-based version? By swapping out the lardons for tempeh and using a vegan cheese alternative, you get all the richness of the classic while keeping it 100% dairy-free. Plus, tempeh—a fermented food—adds a delicious depth of flavour and extra nutrition to this comforting dish. Why Use Te

If you love rich, umami-packed flavours and soups, this creamy vegan ramen is a must-try! Infused with the deep flavors of fermented foods like kimchi and tempeh, this dish is not just comforting but also great for digestion and overall health. 🌿 Why This Ramen is So Good This ramen combines fermentation-powered ingredients like kimchi and tempeh, which are rich in probiotics, with a creamy miso-tahini broth for a smooth, flavorful experience. It's the perfect blend of nouri

Looking for a hearty, satisfying salad that screams autumn? This Warm Quinoa and Lentil Tempeh Salad is packed with roasted butternut squash, crispy Brussels sprouts, and our favourite ingredient: artisanal lentil tempeh. It’s a balance of sweet, savoury, and nutty, topped off with caramelized pecans and a creamy tahini dressing. If you’re into fermentation, clean eating, or just love bold flavours, this one’s for you. A warm, wholesome quinoa bowl with tempeh, squash, cranbe

Hello Ragis! 🌟 If you're craving a dish that warms you up and excites your taste buds this Autumn, this Spicy Garlic Mushroom and Lentil Tempeh Dahl is just what you need. It’s a straightforward yet deeply flavorful recipe that highlights the unique taste of tempeh, complemented by earthy mushrooms and aromatic spices. You can make it in big quantities and freeze it for when you want a cosy and nutritious quick meal. What You’ll Need: For the Spice Mix: 1 tsp garam masala 1

If you've ever sipped a fizzy, slightly tangy drink and felt great, you were likely enjoying kombucha or Tibicos (also known as water kefir). But what’s the real story behind these drinks? And how do they differ? Today, we’re looking into the bubbly world of kombucha and Tibicos, breaking down how each one is made, what sets them apart, and why you might choose one over the other. What Are Kombucha and Tibicos? Kombucha: This classic fermented tea drink dates back over two t

Salt is more than a seasoning in fermentation—it’s a gatekeeper, protector, and key to unlocking flavours. At Ragi, we value the rich mineral content and quality of local salt which play a crucial role in creating our kimchi and Tibicos (water kefir). But why exactly is salt essential in the fermentation process? And how does it bring out the best in these unique, foods? In this post, we’ll explore the magic of salt in fermentation, particularly with kimchi and Tibicos, dive

Autumn brings shorter days, but it also brings pumpkins. This Squash and Saffron Risotto with Crispy Lentil Tempeh turns that rich,...

If you’re a fan of bold flavours and crunch, this recipe is for you. Our Tempeh and Kimchi Mini Baguettes bring together the best of...