One of the oldest food preparation techniques known to man is back. At a recent Science on Tap event at National Mechanics restaurant in Philadelphia, scientists and interested participants gathered ...

Gochujang is a deep red Korean fermented paste that combines spiciness, sweetness and umami and is already a part of many pantries. We explain what it is, how to use it and why it should not be ...

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Don't miss the big stories. Like us on Facebook. Leda Scheintaub's new book "Cultured Foods For Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation" was born out of a passion for the ...

Harvesting garlic scapes, the tender stems produced before the bulb matures, is great way to encourage bulb growth and can add a tasty green to your diet. This is a strong, concentrated condiment, ...

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 ...

Homemade Sauerkraut is delicious and easy to make. It is rich in probiotics and vitamins and made with two simple ingredients – cabbage and salt. Sauerkraut is slightly acidic and thus sour and is ...

From an ancient fermented yoghurt to a spiced Korean cabbage dish, experts say a handful of simple diet swaps could strengthen your immune system - and even reduce your risk of cancer. While these ...

Evidence suggests that fermented foods such as kimchi can boost gut health. A diverse microbiome is linked to overall good health. The gut-health researcher Emily Leeming uses tricks such as adding ...