Sauerkraut (which means "sour cabbage" in ... Both dishes are considered to be very healthy, as the fermentation process adds probiotics such as lactic acid bacteria, which improve digestion ...

David Zilber was the director of fermentation at Noma, the iconic three-Michelin-star restaurant. He shared recipes for pickles, sauerkraut, and kimchi that beginners can try at home. Although gut ...

Cabbage, the base for kimchi and sauerkraut, is packed with antioxidants and vitamin C and has justly been dubbed a “superfood.” The fermentation process that takes raw cabbage to kimchi or ...

Lacto-fermentation is the process by which bacteria break down the sugars in foods and form lactic acid. Lacto-fermented foods include yogurt, sauerkraut, kimchi, and pickles. Populations of ...

In the kitchen, Cunningham helps the process by soaking ... a graduate student studying fermentation in Sonnenburg's lab at Stanford. Salt gives the microbes key to kimchi-making a leg up, helping ...

The term kimchi is used broadly to identify vegetable dishes originating from Korea that have been through a lactic acid-fermenting process. It is believed that the fermentation process made its ...

Kimchi can provide some potential health benefits, but the fermentation process it undergoes also means that it may come with some risks. Kimchi is a traditional Korean dish that consists of ...

Therefore, people have developed food preservation methods, such as pickling and fermentation — a process that uses enzymes to create chemical changes in food. Kimchi typically contains cabbage ...