WASHINGTON - We're deep into cold and flu season, and you're likely reaching for any immune-boosting foods you can find.

As the flu season ramps up, a mutated A(H3N2) strain is already driving outbreaks in Canada, the UK, and Japan. That’s why ...

Kimchi represents fermented food culture at its simplest and most effective. Twenty-four hours of preparation transform ...

A fermented food that has been a staple on plates in Korea for thousands of years has gone global in the past decade, with new research revealing that kimchi can lower triglycerides and blood pressure ...

At the heart of Korean cuisine is kimchi, a banchan (side dish) with spicy, sour, and slightly sweet flavors that lend a unique complexity to any meal. Perhaps Sohui Kim explained it best in her book ...

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 ...

What do kombucha, miso, yogurt and sauerkraut all have in common? Well, they taste delicious, and they're good for your gut - all thanks to the process of fermentation. NPR's Pien Huang breaks it down ...

It might not look like much from the outside, but like so many of L.A.’s jewels, you can only appreciate a place like Kae Sung Market when your nose leads and legs follow. When the front door is left ...

Kimchi is naturally sour and pungent. As long as you don’t see mold or notice any foul odors, your kimchi should be safe to eat. That said, if you’re ever in doubt, throw it out. Kimchi is a tangy ...

Well, if you've seen jars of kimchi at the grocery store but never actually put one in your cart, know this: The traditional Korean dish offers numerous health benefits, for your stomach and beyond.