Did you know?

Fermentation is a process where microorganisms like yeast and bacteria convert carbs, like starch and sugars, into alcohol or acids that act as a preservative.
One of the earliest forms of food preservation, fermentation, can extend the usability of a food for months. Think about cabbage. A head of fresh cabbage will go bad quickly, but sauerkraut will last for months!
Fermentation not only adds new flavors but also new nutrients to food.
Fermented foods contain probiotics, healthy bacteria, that support a healthy gut, a healthy immune system and more.
Kimchi, sauerkraut, kefir, tempeh, kombucha, and yogurt are some of the more common fermented foods.