Stanford researchers added kimchi, kefir and kombucha to daily meals for ten weeks, and the blood work told its own story.

Some studies have linked kimchi and sauerkraut to stomach cancer, but the association has less to do with fermentation itself ...

Add Yahoo as a preferred source to see more of our stories on Google. The bounty of crisp, bright vegetables at the farmer's market or in your garden makes it easy to feel inspired to jump into the ...

In the old days, before you could hop in a car and head to the supermarket, winter meant hunger. Everything you needed to survive the cold, dark days of winter when fields lay fallow had to be ...

When I was growing up in the 80s and 90s, the word “fermented” prompted scrunched noses, sickly frowns and gagging. Synonyms might as well have been “putrid” or “gross” — conjuring old, decaying food ...

Fermented foods have grown in popularity and are widely consumed, in part due to claims regarding their positive effect on digestive health. However, these claims lack sufficient scientific support, ...

A traditional technique, fermenting vegetables with salt can help prepare vegetables for flavorful fermentation. Removing water from vegetables you intend to ferment may seem counterintuitive if you ...

If you’re like me—and I know I am—then you have spent a non-zero amount of time during this pandemic feeling like your productivity is swirling down the proverbial toilet. Early in the quarantine era ...

Add Popular Science (opens in a new tab) More information Adding us as a Preferred Source in Google by using this link indicates that you would like to see more of our content in Google News results. ...

This video explains lacto-fermentation the process (as seen in yogurt, kimchi, and sauerkraut) in which microorganisms ...

A fire crackled in the woodstove as Mary Margaret Ripley chopped carrots and ginger root. Her husband, Gene Ripley, helped their 20-month old daughter, Harriet, sort the vegetables into glass jars.

The proposition sounds a little dubious: Leave some vegetables in a jar on your counter. Just leave them there. For weeks. Then eat them. It's perfectly safe, say the pickling enthusiasts. They're ...