Here are some really interesting article about fermented vegetable consumption and COVID-19. This preliminary study is under peer review now.
Let’s talk about good bacteria. Kimchi is one of the most nutrient-rich fermented foods known. Well-fermented kimchi contains an abundance of lactic acid bacteria, which are beneficial to human health. The lactic acid bacteria that are created during the fermentation process not only add a sweet and sour taste to the kimchi but also suppress […]
Pickling and Fermenting are both an excellent way to preserve food and both create a wonderful, tangy taste in result. Due to its tangy taste, people often misunderstand Kimchi as pickle. Pickles are made by salting vegetables and soaking them in water with spices, vinegar and sugar. They are normally preserved in solutions in salinity. […]