Fermented foods are delicious and good for your gut — but artisanal ferments tend to be costly. Though the prospect of home fermentation tends to scare people off, the truth is that it’s pretty ...

The World Institute of Kimchi has confirmed in a new study that bacteriophages, which were previously considered a "nuisance" during the process of food fermentation, actually play the role of key ...

Fermented foods like kimchi have been an integral part of Korean cuisine for thousands of years. Since ancient times, Korean chefs have used onggi—traditional handmade clay jars—to ferment kimchi.

The World Institute of Kimchi (hereinafter "WiKim") (Acting Director Dr. Choi, Hak-Jong) announced that it had identified the origin source of lactic acid bacteria involved in the fermentation of ...

Solving the mystery of fermentation process involved in the famous Korean delicacy Kimchi, a group of researchers has suggested that the cabbage and garlic present in the delicacy is the main source ...

The World Institute of Kimchi (President: Hae Choon Chang), a government-funded research institute under the Ministry of Science and ICT, has confirmed in a new study that bacteriophages, which were ...