Fermentation of Natural Foods: So Much More Than Kombucha
The fermentation of natural foods is an ancient technique used to create foods such as cheese, sauerkraut, and kimchi, and beverages, including kefir and kombucha. Other fermented drinks and dishes include yogurt, sourdough bread, natto, tempeh, miso, wine, and beer. When David Rain Wallace, a naturalist and conservationist, suggested that ‘fermentation may have been […]