Many of the amazing things we eat and drink today are the result of fermentation. From cheese and wine, to kimchi and soy sauce. Whats not to like? While the resulting products vary widely, they are all created through the same process of microbes breaking down food and producing new and exciting flavours.
This guide focuses on the Lacto-fermentation of fresh fruits and vegetables which is a remarkably simple process, requiring only salt, something to ferment, and water. This guide has been informed by The Noma Guide to Fermentation by Rene Redzepi & David Zilber and The Art of Fermentation by Sandor Ellix Katz.
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