Fermented foods have been staples in traditional diets for centuries — but modern science is finally catching up to why ...

Kimchi, a traditional fermented food from Korea, is now a global favorite in salads, sandwiches, stir-fries, soups and many more! If you make a trip to Asian grocery stores, health food stores and ...

Add Yahoo as a preferred source to see more of our stories on Google. A study published Tuesday in South Korea found that people who ate moderate amounts of kimchi daily are at a lower risk for ...

You may know it as a spicy Korean staple, but is kimchi good for you? Besides bringing bold flavor to the table, this ...

The study also shows that consuming kimchi, as a fermented food rich in probiotics, may not only contribute to metabolic health but also aid immune health. The World Institute of Kimchi reported on ...

Eating up to three daily servings of the Korean classic, kimchi, may lower men's overall risk of obesity, while radish kimchi is linked to a lower prevalence of midriff bulge in both sexes, finds ...

Food is fermented by microbial biochemical reactions, during which organic substances are synthesized or decomposed to produce new products, including fatty acids, organic acids, and vitamins. These ...

Could diet be the key to thwarting COVID-19? So claims a July Facebook post touting the Korean staple dish kimchi as a potential viral deterrent. The post links to a San Antonio Current article that ...

When I was six years old, I had my first bite of kimchi, and I cried. The spicy, fiery-red fermented cabbage made my eyes water and sweat run down my face, as if my body were immediately rejecting it.

A study published Tuesday in South Korea found that people who ate moderate amounts of kimchi daily are at a lower risk for developing obesity, with different types of kimchi being associated with ...