Crunch, sourness and full of nourishment – but which jar of fermented cabbage is a cut above the rest?

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 ...

Texas A&M researchers test Texas-grown cabbage in kimchi fermentation, linking food safety, flavor and new markets.

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. I love fermented foods. I love that ...

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 ...