Aiken Master Gardener Intern and USC Aiken Biology adjunct professor, Elizabeth Burgess, taught the fundamentals of ...

Sauerkraut is fermented cabbage, but no alcohol is produced. During this non-alcoholic type of fermentation, harmless bacteria soften and break down the cabbage, releasing acid in the process. This ...

In the name of gut health, what wouldn’t you try for better digestion? This gem gets two thumbs-up.

Sauerkraut -- which translates to "sour cabbage" in German -- is exactly what it sounds like. It's just chopped cabbage that has been fermented to achieve a tangy and sour taste akin to things like ...

From goat's milk kefir to fermented vegetables made from leftovers, Welsh producers are finding their market.

Picture this: You've made your own sauerkraut and are so proud of it, and it just needs a bit more salt ... oh, darn! Now that's way too much salt and it tastes like a mouthful of briny potato chips.