Traditional, Nutritious Fermented Recipes

Fermentation is a global phenomenon, and people in every part of the world use fermentation in similar ways. Fermentation is a strategy for safety, producing acids, alcohol, and other byproducts that prevent pathogens from growing. It makes many foods more flavorful and underlies the flavors of chocolate, vanilla, coffee, bread, cheese, cured meats, olives, pickles, condiments, and so much more. Fermentation extends the life span of cabbage and other vegetables (sauerkraut and pickles), milk (cheese and yogurt), meat (salami), and grapes (wine). The most widespread form of fermentation is the production of alcohol, from every carbohydrate source imaginable. Fermentation also enhances nutrients and makes them more accessible, and it breaks down many plant toxins and anti-nutrient compounds. Certain ferments, eaten or drunk raw after fermentation, provide potentially beneficial bacteria in great density and biodiversity.

Elaborate microbial communities populate all the plant and animal products that comprise our food. There is, therefore, a certain inevitability to microbial transformation. Cultures around the world have made use of this inevitability, developing techniques that effectively guide microbial transformation, not only