Introduction to Fermentation

Discover the science behind kimchi fermentation. Learn how plant-based lactic acid bacteria (Leuconostoc, Lactobacillus) create kimchi's distinctive flavor through a fermentation relay. Explore 5 proven health benefits: gut health, immunity, skin health, obesity prevention, and anti-cancer effects. Plus, tips for eating kimchi effectively.

Discover the science behind cheese fermentation. Learn how white mold (Camembert), blue mold (Roquefort), and bacteria (washed-rind) create distinctive flavors through protein and fat breakdown. From lactic acid bacteria to aging, explore the microbial collaboration that makes cheese diverse and delicious.

Why does yeast work perfectly in the lab but fail in home baking? Discover the science behind common bread-making failures (won't rise, sour smell, sticky dough) and learn proven solutions. From temperature control to fermentation timing, master the art of working with this fascinating microorganism.

Discover how koji mold enzymes work scientifically. Learn how amylase, protease, and lipase break down starch and protein into sweetness and umami. Explore koji genome secrets and safety evidence.

What is koji? This guide explains it simply. Learn about the power of enzymes from the koji mold (Aspergillus oryzae), its 4 health benefits like digestion aid and skin health, and its use in miso and amazake. Discover the secret of Japan's "national fungus."

Discover why yogurt is good for you, explained scientifically. Learn about 5 health benefits of probiotics that improve gut health and boost immunity, plus how to choose the right yogurt and tips for making it at home, all explained by an expert.

Discover the 6 amazing health benefits of natto based on scientific evidence. From the blood-thinning effects of nattokinase to improving gut health and maintaining bone density, we delve into the secrets of natto's power. Also introduces effective ways to eat it.