Kimchi fermentation is a dynamic process in which a diverse array of microorganisms, primarily lactic acid bacteria (LAB) and yeasts, orchestrate the transformation of raw vegetables into a product ...

Fermented foods are delicious and good for your gut — but artisanal ferments tend to be costly. Though the prospect of home fermentation tends to scare people off, the truth is that it’s pretty ...

A fermented food that has been a staple on plates in Korea for thousands of years has gone global in the past decade, with ...

HONOLULU (KHON2) — Living healthy is becoming easier and easier as more and more ancient wisdom begins seeping from our past. And with springtime just around the corner, it’s the perfect moment to ...

Korean cuisine encompasses incredible dishes: a unique BBQ style, delicious bibimbap bowls, and a perfected corn dog. Yet one of the cuisine's greatest culinary treasures is kimchi, a fermented ...

The World Institute of Kimchi (hereinafter "WiKim") (Acting Director Dr. Choi, Hak-Jong) announced that it had identified the origin source of lactic acid bacteria involved in the fermentation of ...

Sejong [South Korea], April 17 (ANI): Solving the mystery of fermentation process involved in the famous Korean delicacy Kimchi, a group of researchers has suggested that the cabbage and garlic ...

Sandor Katz is so intimately associated with the making of sauerkraut that he has adopted “Sandorkraut” as his nom de cuisine. The author of the book “Wild Fermentation”, Katz is a guru of sorts, ...