A Mason jar sits on my kitchen counter. Stuffed with shredded cabbage, the contents look like any jar you might find on a supermarket shelf. But what's inside is alive. When I loosen the lid, the ...

Postbiotics are more than probiotic "waste," they're actually beneficial for your body, and you can get them from many of the foods that keep your gut bacteria healthy.

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavour compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

Like wine and cheese, chocolate has terroir, a sense of the place it was grown. Each bonbon or bar may carry unique flavors shaped by the soil, rainfall and temperature of the farm. But much of that ...

Kimchi, an ancient staple of Korean cuisine, is traditionally fermented in handmade earthenware jars called onggi. But when it comes to mass production, companies use jars made of glass and other ...

Portland is about to get a whole lot funkier when the Portland Fermentation Festival returns to the Ecotrust building on Thursday, Oct. 10. Following last year’s triumphant return after a three-year ...