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 ...

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

Vegetable fermentation transforms ordinary produce into tangy, probiotic-rich foods that last for months. The process relies on beneficial bacteria naturally present on vegetables, which multiply in ...

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

Something quiet has been happening in American kitchens. Jars of kimchi have moved from the specialty aisle to eye level at ...

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. ...

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 ...

Food scientists have mapped and characterized microbial populations in a vegetable fermentation facility and report that its microbiome was distinct between production and fermentation areas and that ...

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 ...

To make roasted chicken-wing garum, like they do in Noma’s fermentation lab, you need to make a fermentation chamber, cook for hours, and then let your mixture sit for four weeks. Their miso with ...

An intriguing new study by researchers in Europe suggests that coronavirus disease 2019 (COVID-19) mortality rates are likely to be lower in countries where diets are rich in fermented vegetables.