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 ...

This is how I bottle my homemade fermented sauerkraut. This batch took me about 10 days of fermenting to get the taste just ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Fermented foods are fashionable – kimchi, kefir, kombucha – they're all having a moment, many thousands of years on from ...

The humble cabbage has become MVP (most valuable player) in hipster cafes, 5-star cuisines and kitchens across India, ...

Korean kimchi may boost immune function, according to a new study. Researchers found measurable changes in immune cell ...