Gary Oiler reached into the 15-gallon crock and grabbed two heaping fistfuls of cabbage – freshly shredded, already “stomped” – and dripping profusely. “That’s not water,” he said proudly. “That’s ...

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. I love fermented foods. I love that ...

I love fermented foods. I love that you can leave something out on the counter, in the refrigerator — forget about it, even — and it just gets better. But why do some foods improve with age, while ...