Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which is commonly present in vegetables causes the spontaneous ...

Kimchi fermentation is a dynamic process in which a diverse array of microorganisms, primarily lactic acid bacteria (LAB) and yeasts, orchestrate the transformation of raw vegetables into a product ...

Whether baked as chips into a cookie, melted into a sweet warm drink, or molded into the shape of a smiling bunny, chocolate is one of the world’s most universally consumed foods. Even the biggest ...

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 ...