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 ...

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

Humans have been growing and eating cabbage for thousands of years, and we learned to ferment foods to better preserve them thousands of years before that. It's hardly a surprise that fermented ...

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 ...

TAMPA (BLOOM) – Restaurateur, and top chef Natalia Levey joined Gayle Guyardo the host of the global health and wellness show Bloom for its Food and Culture edition. The special focused on how people ...

Wait until late fall to make the best sauerkraut. Cold-weather cabbage contains more natural sugars needed for the fermentation process. Sauerkraut is the result of natural fermentation by bacteria in ...