If someone had told me a few years ago that I’d be fermenting cabbage on purpose and calling it a hobby, I would’ve laughed.

salt and koji (a type of mold), and traditionally takes about six months to develop its distinct umami taste, with the flavors intensifying the longer it ferments. Many fermented foods contain ...

Mold is something that many might fear and avoid, but Elliott Notrica ‘26 says let it grow — or rather, ferment.

Surrounded by dozens of these ceramic fermentation vessels in a kind of mold factory, six female technicians known as the “penicillin girls” carefully cultivated the Oxford team’s prized ...

Scientists have successfully fermented miso aboard the International Space Station, marking the first deliberate food ...

Koji mold, aspergillus oryzae, is the secret of Japanese fermentation. Nowadays, machines are doing much of the hard graft. The foreign visitors were shown a 4-meter-tall cultivation container.

Japanese cuisine wouldn’t be the same without miso — but astronauts wanting use the fermented soybean staple in space one day ...

This marks the first time scientists deliberately fermented food in space, opening up new possibilities for future astronauts' culinary adventures. Scientists announced on Wednesday (April 2) that ...