Want to get involved in the fermented food trend? Try these simple instructions for how to make kimchi, aka Korean pickle. Quarter the cabbage and remove the core. Salt the leaves and place in a large ...

Lauren Landers holds a jar of kimchi, which ferments faster than sauerkraut and it’s ready to eat in just a few days. Credit: Lauren Landers Sauerkraut’s spicier cousin, kimchi, was developed in ...

Researchers are uncovering new evidence that fermented foods may support gut health, lower inflammation, and improve ...

Sauerkraut has long been a bit player in the American diet, topping the occasional hot dog or Reuben sandwich. But its time in the spotlight may be here. An increasing number of nutrition scientists ...

A new North Carolina study connected cooking with science, examining how fermented foods like kombucha and kimchi – which have had a huge surge in popularity in recent years – not only taste good but ...

Add Yahoo as a preferred source to see more of our stories on Google. In one study, researchers found that people who ate a diet high in fermented foods, averaging 6 servings daily for 10 weeks, ...

Tickles’ Pickles makes naturally fermented Korean kimchi and Persian torshi that are packed with healthy vegetables and live cultures. “Naturally fermented pickles are great snacking food,” says its ...

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. What do kombucha, miso, yogurt and ...

Add Yahoo as a preferred source to see more of our stories on Google. If you haven't tried kimchi, you're missing out on probiotics, antioxidants, vitamins, fiber, and more healthy benefits.

Fermented foods have long been culinary staples, but they continue to get attention for their health benefits since they’re rich in antioxidants and are anti-inflammatory. They’re also an excellent ...