Japanese cuisine wouldn’t be the same without miso — but astronauts wanting use the fermented soybean staple in space one day might have to get used to a difference in taste. An experiment on board ...

Several basic Korean ingredients hold a place of honor on my condiment shelves. Kimchi (fermented cabbage or other vegetables), gochujang (fermented red Chile paste), gochugaru (ground red chile ...

Korean cuisine has long been associated with the practice of fermentation and the healthful benefits of a variety of pickled and salted foods. As health trends from around the globe are becoming more ...