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 ...

Join Mark from Self Sufficient Me as he taste tests and bottles two homemade red sauerkraut batches, fermented using Red Rock ...

Sauerkraut is fermented cabbage, but no alcohol is produced. During this non-alcoholic type of fermentation, harmless bacteria soften and break down the cabbage, releasing acid in the process. This ...

Fermented foods such as sauerkraut, kimchi, kefir, yogurt, and miso differ in texture, taste, base ingredients, and probiotic ...

An age-old technique transforms vegetables and spices into a popular condiment with a zesty, funky taste. The key? Nurturing the right community... How hardworking microbes ferment cabbage into kimchi ...