Sourdough starter is like gold to some bakers, but sometimes you need to toss it out. Here's why dumping it down the drain is ...

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

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

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 Northwest to give it a try. "What we focus on here is traditional brewing ...

Meta Liquor has pioneered sparkling baijiu to modernise China’s heritage spirit, crafting a modern identity for it to engage Gen Z consumers ...

At Provision Farm Collective in downtown Gilmer, the Trimble family has combined a healthy measure of family, with a dose of ...

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.

Evidence of ancient fermentation in the form of alcoholic beverages, dairy and fish exists across the globe. From a fermented alcohol made from fruit, honey and rice in Neolithic China to ...