It’s not always easy to find silver linings during the COVID-19 pandemic, but here’s one that food scientists at the University of California, Davis, have discovered: More people are exploring the ancient art of fermented foods.

“My mom made her first batch of sauerkraut this summer,” said Maria Marco, a microbiologist and food science professor with the UC Davis College of Agricultural and Environmental Sciences. “With so many of us sheltering-in-place, fermented foods are more popular than ever.”