I love fermented foods. I love that you can leave something out on the counter, in the refrigerator — forget about it, even — and it just gets better. But why do some foods improve with age, while ...

New research suggests a probiotic strain in kimchi may help flush out nanoplastics, but we have more to learn.

A jar of sauerkraut. The process of making sauerkraut is tedious, it needs consistency, patience and a lot of learning and unlearning. For many people, cabbage is a versatile vegetable often enjoyed ...

The entry, wrote the great AA Gill, for cabbage in Larousse Gastronomique starts with the heavenly sentence: “The cabbage seems to have been unknown to the Hebrews. It is not mentioned in the Bible.” ...

If you've never fermented anything at home before, it can be intimidating to get started. After all, fermentation is the process by which microorganisms like bacteria and yeast break down and ...

An age-old technique transforms vegetables and spices into a popular condiment with a zesty, funky taste. The key? Nurturing the right community... How hardworking microbes ferment cabbage into kimchi ...

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. I love fermented foods. I love that ...