Across the country, people are rolling up their sleeves and diving into the world of homemade baking, with sourdough taking ...

In terms of differences, the alcohol in mirin is never fermented out, which gives it a sweeter, more umami flavor compared to ...

For centuries, Korea has stood at the heart of fermentation culture. Traditional Korean alcohols made from rice, nuruk ...

Miso is made from cooked soybeans, salt, and koji — a fermentation starter made of a grain like rice or barley that has been inoculated with a fungus called Aspergillus oryzae.

Known as Makgeolli, this Korean rice wine has been around for centuries. Now these siblings want folks from the Pacific ...

As your confidence grows, you can expand to kefir, kimchi, and even your own sourdough starter. Home fermentation connects you to food traditions spanning generations and cultures worldwide.

Controlled fermentation of black cabbage using specific bacterial and yeast starters enhanced its antioxidant, polyphenol, and amino acid content, while ensuring food safety and improving sensory ...

Sophia Jung, co-founder of Rainbrew, holds a wild fermentation starter called nuruk, on Thursday, May 22, 2025, at the Rainbrew tasting room in Woodinville, Wash. Megan Farmer / KUOW.